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Pastel inglés “pound cake”

1 taza de mantequilla a temperatura ambiente

3 tazas de azúcar

6 huevos

1 cucharadita de extracto de vainilla

1 cucharadita de extracto de almendras

1 taza de crema batida

3 tazas de harina

En un tazón grande, bata la mantequilla y el azúcar juntas a velocidad MEDIA. Agregue los huevos, uno por uno y bata después de añadir cada uno. Agregue el extracto de vainilla y de almendras y continúe batiendo. Disminuya la velocidad a BAJA y agregue la crema y harina alternadamente. Vierta la mezcla en un molde de rosca de 10 pulgadas engrasado y con harina. Hornee aproximadamente 1 hora y 20 minutos a 325°F o hasta que esté listo.

Pay cremoso de mantequilla de cacahuate

1 taza de mantequilla

1 taza de azúcar morena (medida compacta)

1 taza de mantequilla de cacahuate

12-envase de 12 onzas de crema batida congelada, descongelada

1 costra de galletas tipo graham de 9 pulgadas

2 onzas de chocolate semiamargo para hornear

2 cucharadas de mantequilla

1 cucharada de leche

En una sartén mediana combine 1 taza de mantequilla con el azúcar morena. Cocine a fuego medio mezclando frecuentemente hasta que se derrita la mantequilla y la mezcla esté suave. Refrigere por 10 minutos. En un tazón grande bata la mantequilla de cacahuate y el azúcar morena a velocidad BAJA hasta que estén mezcladas. Aumente la velocidad a ALTA y bata por un minuto. Reduzca la velocidad a BAJA y agregue la cubierta batida, bata por un minuto más. Vierta en la costra de galletas tipo graham y refrigere. En una sartén pequeña derrita a fuego lento el chocolate, 2 cucharadas de mantequilla y la leche. Revuelva constantemente hasta que la mezcla esté suave. Enfríe ligeramente y luego unte sobre la superficie del pay. Refrigere por varias horas o por toda la noche antes de servir. Rinde un pay de 9 pulgadas, partido en 8 porciones.

Pastel de naranja y piña

1 paquete de 1814-onzas de mezcla comercial para pastel amarillo

4 huevos

1 lata de 11 onzas de naranjas sin escurrir

12 taza de aceite vegetal

1 lata de 1514-onzas de de piña aplastada sin escurrir

1 paquete de 1 onza de budín instantáneo de vainilla sin azúcar

1 envase de 12 onzas de crema batida congelada, descongelada

En un tazón grande, bata la mezcla para pastel, huevos, naranjas y aceite a velocidad MEDIA por 3 a 5 minutos. Divida la mezcla en dos moldes en rosca de 9 pulgadas engrasados. Hornee aproximadamente de 45 minutos a 1 hora a 325°F. Deje que se enfríe en el molde. Para hacer el glaseado bata en un molde mediano la piña, el budín y la mezcla de crema batida e velocidad BAJA por 3 minutos. Cubra el pastel frío con el glaseado y guarde en el refrigerador.

(Consejo: El sabor del pastel se enriquece si se deja reposar en el refrigerador toda la noche)

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GE 168951, 840112700 manual Pastel inglés pound cake, Pay cremoso de mantequilla de cacahuate, Pastel de naranja y piña

168951, 840112700 specifications

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