Amana RBG635T, RW635T, RL635T manual Pineapple Upside-DownCake, Apple Crisp, Thumbprint Cookies

Pineapple Upside-Down Cake

Yield: 1, 9 x 2-inch cake

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 all-purpose flour

1cup all-purpose flour

1cup quick-cooking, rolled oats 1/2 cup brown sugar, firmly packed

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 all-purpose flour 3/4 cup finely chopped pecans 1/2 cup preserves

1.Place butter in 9 x 2-inch round dish. Heat on Full power for 15 to 30 seconds, or until melted. Sprinkle brown sugar over butter.

2.Reserve 1/4 cup pineapple juice in 2-cup measure. Arrange pineapple slices over butter- brown sugar mixture. Invert maraschino cherry half in center of each pineapple ring, if desired.

3.Add oil and eggs to reserved juice. Stir until blended. Add liquid ingredients to cake mix in large mixing bowl. Stir until well-blended. Batter will be lumpy. Spread batter evenly over pineapple rings. Cook on Cook Level 5 for 7 to 10 minutes, or until top springs back when lightly pressed with finger.* Let stand for 10 minutes. Invert on serving platter.

Micro tip: Crushed pineapple may be substituted for sliced.

1.Place apples in 8 x 8 x 2-inch dish. Sprinkle with lemon juice, if desired.

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.

Micro-tip: For less sweet Apple Crisp, omit sugar in Step 2.

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 3/4-inch diameter balls. Dip in slightly-beaten egg whites. Roll in pecans.

4.Line 12-inch glass platter or pizza plate with waxed paper. Place 9 balls in circle around edge and 3 balls in center of platter. Make thumbprint in each.

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.

Micro-tip: Cookies may be filled with pie filling rather than preserves.

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

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