Hamilton Beach 62515R User Guide - Page 8

Recipes (cont.) Creamy Peanut Butter Pie 1 cup (237 ml) butter 1 cup (237 ml) packed brown sugar 1 cup (237 ml) peanut butter 12-ounce (340 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 (517-g) box yellow cake mix 4 eggs 11-ounce (312-g) can mandarin oranges, undrained 1⁄2 cup (118 ml) vegetable oil 151⁄4-ounce (432-g) can crushed pineapple, undrained 1-ounce (28-g) box vanilla sugarfree instant pudding 12-ounce (340-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 (163ºC). 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.) 8