Hamilton Beach 840132900 manual Creamy Peanut Butter Pie, Orange Pineapple Cake, Pound Cake

1-ounce (25 g) box vanilla sugar-free instant pudding

12-ounce (350 g) container frozen light whipped topping, thawed

840132900 ENv01 2/14/05 4:15 PM Page 10

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

9-inch (23 cm) graham crust

2 ounces (50 g) semi-sweet baking chocolate

2 tablespoons (30 ml) butter

1 tablespoon (15 ml) milk

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

181⁄4-ounce (508 g) box yellow cake mix 4 eggs

11-ounce (325 g) can mandarin oranges, undrained

1⁄2 cup (125 ml) vegetable oil

151⁄4-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

1 teaspoon (5 ml) almond extract (optional)

1 cup (250 ml) whipping cream

3 cups (750 ml) flour

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.

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