Amana RW635T, RL635T, RBG635T manual Lemon Bars, Dutch Apple Cream Pie

Lemon Bars

Yield: 1 dozen bars

1/2 cup butter or margarine

11/2 cups all-purpose flour 1/4 cup confectioners' sugar

1cup sugar

2eggs

3tablespoons lemon juice

2tablespoons all-purpose flour

1teaspoon grated lemon peel

3to 4 tablespoons confectioners' sugar

Dutch Apple Cream Pie

Yield: 1, 9-inch pie

1 cup all-purpose flour

1/2 cup brown sugar, firmly-packed 1 teaspoon cinnamon

1/3 cup butter or margarine, softened 1/3 cup chopped nuts

1 cup dairy sour cream 3/4 cup sugar

1egg, slightly-beaten

2tablespoons all-purpose flour 1/2 teaspoon cinnamon

4cups cored, peeled, and sliced apples 1, 9-inch baked pie crust

Rhubarb Custard Pie Yield: 1, 9-inch pie Filling:

4 egg yolks 3/4 cup milk

1 teaspoon vanilla

1 1/2 cups sugar

3tablespoons all-purpose flour Dash salt

Dash nutmeg

3cups diced rhubarb 1, 9-inch baked pie crust Meringue:

4egg whites

1/4 teaspoon cream of tartar 1/2 cup sugar

1.Place butter in 8 x 8 x 2-inch baking dish. Heat on full power for 30 seconds to 1 1/2 minutes, or until melted. Blend together melted butter, 1 1/2 cups flour and 1/4 cup confectioners' sugar.

2.Cook on full power for 45 seconds to 1 1/2 minutes, or until crumbly. Stir 2 to 3 times during cooking time. Press mixture firmly against bottom of dish. Cook on full power for 1 to 2 minutes, or until slightly firm.

3.Beat together sugar, eggs, lemon juice, 2 tablespoons flour, and grated lemon peel. Pour over hot crust. Cook on Cook Level 4 for 8 to 11 minutes, or until center is firm.* Sprinkle with 3 to 4 tablespoons confectioners' sugar. Cool completely. Cut into squares.

1.For topping: Combine 1 cup flour, brown sugar and 1 teaspoon cinnamon. Cut in butter, until mixture is crumbly. Stir in nuts. Set aside.

2.For filling: Combine sour cream, sugar, egg, flour, and cinnamon. Stir in apples.

3.Add filling to baked pie crust. Cook on full power for 7 to 9 minutes, or until apples are tender. Sprinkle topping over pie, halfway through cooking time.*

1.For filling: Combine egg yolks, milk, and vanilla in large bowl.

2.Mix together sugar, flour, salt, and nutmeg in small bowl. Add to egg mixture.

3.Spread rhubarb evenly in 9-inch baked pie crust. Pour filling over rhubarb. Cook on Cook Level 4 for 22 to 27 minutes, or until filling is almost set.*

4.For meringue: Beat egg whites with cream of tartar, until foamy. Add sugar, 1 tablespoon at a time, beating until egg whites are stiff.

Spread meringue over filling. Seal edges. Heat on full power for 1 to 2 1/2 minutes, or until meringue is set.

*Turn quarter-turn halfway through cooking time (non-turntable models, only).

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