Pineapple Nut Crumb Cake, English Toffee Cookies

Recipes - cont’d

Pineapple Nut Crumb Cake

Ingredients:
1/2 Cup	Butter
3/4 Cup	Sugar

2Eggs

1 1/2 tsp.	Vanilla Extract
1 1/4 Cups	All-Purpose Flour
1 tsp.	Baking Powder
1 Fresh	Pineapple, peeled, cored, quartered lengthwise and sliced
Crumb Topping:
1 1/4 Cups	All Purpose Flour
1/2 Cup	Sugar
1/4 tsp.	Ground Cinnamon
1/2 Cup	Butter
1/2 Cup	Walnuts

Directions:

Preheat the oven to 350°F. Butter the bottom and sides of a 10-inch springform pan. Place the butter in the bowl and blend on 1 until very fluffy. Add the sugar and blend again on 1 for 10 seconds. Use a spatula to clean the sides of the bowl. Add the eggs and vanilla and blend on 1 until uniformly smooth.

Add the flour and baking powder and blend on 1 just until all the ingredients are moistened. Pour the batter into the prepared pan.

In the bowl, combine the flour, sugar and cinnamon for the crumb topping. Add the butter and walnuts and pulse on 1 for 20 seconds. Remove and set aside.

Place the pineapple slices on top of the batter, leaving a 1/2-inch margin around the outside edge. Scatter the crumb mixture over the top. Bake for 50 to 60 minutes, or until the cake is firm.

Remove the cake and cool. Remove the pan rim and place on a serving platter. Serves 8 to 10.

Bowl

Dough Blade

Bowl Lid

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NJ602W_30_IB_ENG_100426.indd 20-21

English

English Toffee Cookies

Ingredients:
1 Cup	Butter, softened
1/2 Cup	Dark Brown Sugar, packed
1/2 Cup	Sugar
1 tsp.	Vanilla Extract

1Egg Yolk

2 Cups	Cake Flour
Pinch	Salt
10 oz.	Milk Chocolate Candy Bar, melted
1/2 Cup	Almonds, chopped

Directions:

Place the butter, sugars, extract and egg yolk in the bowl and blend on 1 until smooth and creamy. Use a spatula to clean the sides of the bowl. Add the flour and salt. Blend again until smooth. Spoon the cookie dough onto a baking sheet that has been coated with cooking spray. Allow a 2-inch margin, as the dough will spread.

Lightly spread the chocolate over the dough and sprinkle the nuts over all. Bake at 350° for 15 to 20 minutes. Cool slightly and cut into small squares. Cool on a wire rack.

Makes about 24 cookies.

Bowl

Dough Paddle Bowl Lid

Banana Pineapple Smoothie

Ingredients:
2 Cups	Pineapple Juice
1 Cup	Pineapple Chunks, fresh or canned
1 Small	Ripe Banana, cut into chunks
1/4 Cup	Unsweetened Coconut Milk
1 Tbsp.	Honey
3 Cups	Ice Cubes

Directions:

Pour the juice into the pitcher and add the pineapple, banana, coconut milk, honey and ice. Blend on 3 until very smooth. Pour into glasses and serve at once. Serves 3 to 4.

Pitcher

6-Blade Assembly Pitcher Lid

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Recipes - cont’d