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 highest setting
until sugar is dissolved and stiff peaks form. With rubber spatula, fold in flour mix-
ture 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 combine
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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