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Creamy Peanut Butter Pie
1 cup butter | |
1 cup brown sugar, packed | 2 ounces |
1 cup peanut butter | 2 tablespoons butter |
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. Using the flat beater attachment, beat peanut butter and brown sugar mixture at setting 4 until blended. Increase speed and beat one minute at setting 8. Reduce to setting 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
Angel Food Cake
11⁄4 cups confectioners sugar
1 cup cake flour
12⁄3 cups egg whites,
at room temperature (12 to 14 eggs)
11⁄2 teaspoons of cream of tarter
1⁄2 teaspoon salt
11⁄4 cup sugar
21⁄2 teaspoons vanilla
Preheat oven to 375ºF. In a small bowl, mix confectioners sugar and cake flour; set aside. In the mixing bowl, mix egg whites and cream of tarter until soft peak forms. Add salt, reduce to medium setting and gradually add sugar. Mix on high- est setting until sugar is dissolved and stiff peaks form. With rubber spatula, fold in flour mixture and extracts just until they disappear. Pour mixture into an ungreased
Pineapple Cream Cake
8 ounces cream cheese, softened | |
vanilla pudding | |
undrained | 1⁄2 cup vegetable oil |
3 eggs |
Preheat oven to 350ºF. In the mixing bowl, use the flat beater attachment to com- bine cream cheese and pineapple on speed 2. Add cake mix, pudding, oil, and eggs. Mix on setting 2 until mixed, then on speed 4 for 2 minutes. Pour batter into greased tube or Bundt pan. Bake for 1 hour or until tests done. Let cool in pan 10 minutes then remove and let cool. Makes 12 servings.
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