Hamilton Beach 62000 manual Creamy Peanut Butter Pie, Chocolate Souffle, Whipped Mocha Cream

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Creamy Peanut Butter Pie

1 cup butter	9-inch graham crust
1 cup packed brown sugar	2 ounces semi-sweet baking chocolate
1 cup peanut butter	2 tablespoons butter
12-ounce container frozen	1 tablespoon milk
whipped topping, thawed

In a medium saucepan, combine 1 cup butter and brown sugar. Cook over medium heat until butter is melted and mixture is smooth, stirring frequently. Refrigerate 10 minutes. In large bowl, beat peanut butter and brown sugar mixture at speed 4 until blended. Increase speed and beat one minute at speed 8. Reduce to speed 1 and add whipped topping; beat one additional minute. Pour into graham crust and refrigerate. In a small saucepan over low heat, melt chocolate, 2 tablespoons butter, and milk. Stir constantly until smooth. Cool slightly then spread over top of pie. Refrigerate for several hours or overnight before serving.

Makes one 9-inch pie, cut into 8 servings.

Chocolate Souffle

Butter	1 tablespoon vanilla
2 tablespoons sugar	5 egg whites
1⁄2 cup whipping cream	1⁄8	teaspoon cream of tartar
8 ounces semi-sweet chocolate	1⁄4	cup sugar
4 egg yolks

Butter a 2-quart baking dish and “dust” with about 2 tablespoons of sugar. Set aside.

In a saucepan over low heat, melt chocolate with cream. Stir occasionally until smooth. Remove from heat. Add egg yolks and beat on speed 1 for 30 seconds. Set aside. In a large mixing bowl, using the whisk, beat egg whites and cream of tartar on speed 3 for 30 seconds. Increase to speed 7 or 8 and beat to soft peaks, about 1 minute. Continue beating and gradually add sugar. Stir one-fourth of the whites into the chocolate to lighten. Then fold the chocolate mixture into the whites. Spoon into prepared dish. (Souffle can sit at room temperature for 1 hour at this point.) Bake at 375ºF for 30 minutes. Best if served immediately. Serve with vanilla ice cream or Whipped Mocha Cream. Makes 6 servings.

Whipped Mocha Cream

2 teaspoons instant coffee powder	3 tablespoons sugar
2 tablespoons unsweetened	11⁄2 cups whipping cream
baking cocoa

In a small bowl, stir together the coffee, cocoa and sugar. Set aside.

In a small mixing bowl, using the whisk, begin whipping cream on speed 3 until it thickens slightly, about 30 seconds. Increase to speed 6 and beat 30 seconds. Slowly add dry ingredients. Increase to speed 9 or 10 and continue beating until peaks form, about 30 seconds.

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