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6
Creamy Peanut Butter Pie
1 cup butter
1 cup packed brown sugar
1 cup peanut butter
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
18
1
⁄4-ounce box yellow cake mix
4 eggs
11-ounce can mandarin oranges,
undrained
1
⁄
2 cup vegetable oil
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 round cake pans. Bake 45 minutes at 325ºF. 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 butter, room temperature
3 cups sugar
6 eggs
1 teaspoon vanilla
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 tube pan. Bake for
about 1 hour and 20 minutes at 325ºF, or until tests done.
12-ounce container frozen whipped
topping, thawed
9-inch graham cracker crust
15
1
⁄4-ounce can crushed pineapple,
undrained
1-ounce box vanilla sugar-free instant
pudding
12-ounce container frozen light
whipped topping, thawed
1 teaspoon almond extract (optional)
1 cup whipping cream
3 cups flour
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