Black & Decker FP1000 manual Aloha Carrot Cake, Cream Cheese Frosting, Apple Crisp

1 egg 1 teaspoon (5 ml) vanilla

Position Knife Blade in Bowl. Process peanuts until a butter forms (about 2 minutes). Add sugar and butter, process until smooth (15 seconds). Scrape down bowl as necessary. Add egg and vanilla, process 5 seconds.

Add flour, chocolate morsels and baking soda. Pulse just until flour is blended into mixture (about 5 times).

Shape dough into balls using 1 tablespoon (15 ml) dough for each. Place on ungreased cookie sheets, about 2” (50 mm) apart. Flatten each cookie with fork in a crisscross pattern to 1/4” (6

mm)thick. Bake in preheated 350ºF (175ºC) oven for 12 minutes, or until cookies are firm to the touch. Cool on wire racks.

Makes: about 2-1/2 dozen cookies.

Note: Cookie dough may be stored in refrigerator 1 week or in freezer up to 6 months.

Aloha Carrot Cake
3 medium carrots, peeled	1 teaspoon (5 ml) cinnamon
1 cup (240 ml) sugar	1 teaspoon (5 ml) salt
1/2 cup (120 ml) vegetable oil	1/4 teaspoon (1 ml) mace
2 eggs	1-1/2 cups (360 ml) all-purpose flour
1 teaspoon (5 ml) baking powder	1 can (8 oz./227 gms) crushed pineapple,
1 teaspoon (5 ml) baking soda	undrained

Preheat oven to 375ºF (190ºC). Position Knife Blade in Bowl with disc above it, shredding side up. Shred carrots. Add sugar, oil, eggs, baking powder, soda, cinnamon, salt and mace. Process to mix, 30 seconds. Add flour. Process to combine 15 seconds. Add pineapple. Pulse until just mixed, about 2 to 3 seconds. Turn into a greased and floured 9” (23 cm) square baking pan. Bake until cake springs back when lightly touched in center, 30 to 35 minutes. Cool and remove from pan. Frost with Cream Cheese frosting (see below). Refrigerate any unused portion.

Makes: 1 (9”/23 cm sq.) cake

Cream Cheese Frosting

1 package (3 oz./85 gms) cream cheese, chilled, cut in 4 pieces

2 tablespoons (30 ml) soft butter or margarine

2-3 teaspoons (10-15 ml) lemon juice

1-1/2 cups (360 ml) confectioners sugar 1/4 teaspoon (1 ml) mace

Position Knife Blade in Bowl. Drop cream cheese through food chute, one piece at a time, with processor running. Turn off. Add butter and lemon juice. Process to mix ingredients, 3 to 4 sec- onds. Add sugar and mace and process until smooth, 15 to 20 seconds.

Makes: 1 cup (240 ml)

Apple Crisp

6 medium cooking apples, peeled, cored, quartered

2 tablespoons (30 ml) lemon juice

1 cup (240 ml) quick oats, uncooked

1 teaspoon (5 ml) cinnamon

1/2 cup (120 ml) all-purpose flour 1/2 cup (120 ml) butter or

margarine, chilled, cut in 6 pieces

3/4 cup (180 ml) packed brown sugar

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