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

20

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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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10-05-03 11:38 AM

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Euro-Pro 1100 manual Pineapple Nut Crumb Cake, English Toffee Cookies, Banana Pineapple Smoothie
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