Hamilton Beach 62588, 62515R manual Creamy Peanut Butter Pie, Orange Pineapple Cake, Pound Cake

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Creamy Peanut Butter Pie

1 cup (250 ml) butter

1 cup (250 ml) packed brown sugar

1 cup (250 ml) peanut butter

12-ounce (350 g) container frozen whipped topping, thawed

9-inch (23 cm) graham cracker crust

In a medium saucepan, combine butter and brown sugar. Cook over medium heat until butter is melted and mixture is smooth; stir frequently. Refrigerate 10 minutes. In large bowl, beat peanut butter and brown sugar mixture at LOW speed until blended. Increase speed and beat 1 minute at HIGH speed. Reduce speed to LOW and add whipped topping; beat one additional minute. Pour into graham crust and refrigerate for several hours before serving. Makes 8 servings.

Orange Pineapple Cake

181⁄4-ounce (508 g) box yellow cake mix 4 eggs

11-ounce (325 g) can mandarin oranges, undrained

1⁄2 cup (125 ml) vegetable oil

151⁄4-ounce (433 g) can crushed pineapple, undrained

1-ounce (25 g) box vanilla sugar-free instant pudding

12-ounce (350 g) container frozen light whipped topping, thawed

In a large bowl, combine cake mix, eggs, oranges, and oil at LOW speed until blended then at MEDIUM speed for 3 minutes. Divide batter into two greased and floured 9-inch (23 cm) round cake pans. Bake 45 minutes at 325ºF (160ºC). Let cake cool on wire racks. To make icing, in a medium bowl, beat pineapple, pudding, and whipped topping mix at LOW speed for 3 minutes. Ice cooled cake. Store cake in the refrigerator. Makes 12 servings.

(Tip: Cake flavor is enhanced if left overnight in refrigerator.)

Pound Cake

1 cup (250 ml) butter, room temperature

3 cups (750 ml) sugar

6 eggs

1 teaspoon (5 ml) vanilla

1 teaspoon (5 ml) almond extract (optional)

1 cup (250 ml) whipping cream

3 cups (750 ml) flour

In a large mixing bowl, cream together butter and sugar on MEDIUM speed. Add eggs, one at a time, and beat thoroughly after each addition. Add vanilla and almond extract and continue mixing. Reduce speed to LOW and alternately add cream and flour. Pour batter into a greased and floured 10-inch (26 cm) tube pan. Bake for about 1 hour and 20 minutes at 325ºF (160ºC), or until tests done.

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