ProctorSilex 62588 Manual De Instrucciones página 6

Creamy Peanut Butter Pie
1 cup (250 ml) butter
1 cup (250 ml) packed brown sugar
1 cup (250 ml) 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 ⁄ -ounce (508 g) box yellow cake mix
1
4
4 eggs
11-ounce (325 g) can mandarin oranges,
undrained
⁄ cup (125 ml) vegetable oil
1
2
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
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.
12-ounce (350 g) container frozen
whipped topping, thawed
9-inch (23 cm) graham cracker crust
15 ⁄ -ounce (433 g) can crushed
1
4
pineapple, undrained
1-ounce (25 g) box vanilla sugar-free
instant pudding
12-ounce (350 g) container frozen light
whipped topping, thawed
1 teaspoon (5 ml) almond extract
(optional)
1 cup (250 ml) whipping cream
3 cups (750 ml) flour
6