Pineapple Upside-Down Cake
Yield: 1, 9 x
2 tablespoons butter or margarine
1/2 cup dark brown sugar, firmly packed 1 (8 oz.) can sliced pineapple, with liquid 2 maraschino cherries, halved (optional) 1/2 cup vegetable oil
2 eggs
1 (9 oz.) pkg. one layer yellow cake mix
Apple Crisp
Yield: 6 to 8 servings
6 cups cored, peeled, and sliced cooking apples
1 tablespoon lemon juice (optional) 1/4 cup sugar
1/2 teaspoon cinnamon
1tablespoon
1cup
1cup
1teaspoon cinnamon
1/2 cup butter or margarine, softened
Thumbprint Cookies
Yield: 3 dozen
2/3 cup butter or margarine 1/3 cup sugar
2 eggs, separated
1 teaspoon vanilla 1/4 teaspoon salt
13/4 cups sifted
1.Place butter in 9 x
2.Reserve 1/4 cup pineapple juice in
3.Add oil and eggs to reserved juice. Stir until blended. Add liquid ingredients to cake mix in large mixing bowl. Stir until
Micro tip: Crushed pineapple may be substituted for sliced.
1.Place apples in 8 x 8 x
2.Combine 1/4 cup sugar, 1/2 teaspoon cinnamon, and 1 tablespoon flour in small bowl. Toss with apples to coat.
3.Combine flour, oats, brown sugar, and cinnamon in mixing bowl. Cut in butter, until mixture is crumbly. Sprinkle over apples. Cook on Full power for 5 to 7 minutes, or until apples are tender.
1.Cream butter and sugar until fluffy in large mixing bowl.
2.Stir in egg yolks, vanilla, and salt, beating well. Gradually stir in flour. Mix well.
3.Shape dough into
4.Line
5.Cook dozen on Cook Level 7 for 1 minute, 15 seconds to 2 minutes, or until firm but slightly moist.* Allow cookies to cool slightly before removing from waxed paper. Fill "thumbprints" with preserves just before serving. Repeat with remaining cookies.
*Turn
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