Hamilton Beach 64695N Use And Care - Page 9

840107200 ENv02.qxd 11/25/02 10:46 AM Page 9 Creamy Peanut Butter Pie 1⁄2 cup butter 3⁄4 cup packed brown sugar 1 cup peanut butter 12-ounce container frozen whipped topping, thawed 9-inch graham crust 2 ounces semi-sweet chocolate 2 tablespoons butter In a medium saucepan, combine butter and brown sugar. Cook over medium heat until butter is melted and mixture is smooth, stirring frequently. Refrigerate for 10 minutes. In a large bowl, beat peanut butter and brown sugar mixture at Speed 1 until blended. Increase to Speed 5 and beat one minute. Reduce to Speed 1 and add whipped topping. Beat one additional minute. Pour into graham crust and refrigerate. For topping: In a small saucepan over low heat, melt chocolate and 2 tablespoons butter. Stir constantly until smooth. Cool slightly then spread over top of pie. Refrigerate for several hours or overnight before serving. Store in refrigerator. Baked Spinach-Parmesan Dip 10-ounce package frozen whole spinach, thawed 1 cup mayonnaise 3-ounce package cream cheese, room temperature 1 small onion, minced 1 clove garlic, minced 1 cup parmesan cheese 1⁄8 teaspoon pepper 1⁄2 teaspoon paprika 2 baguettes, thinly sliced Squeeze spinach to remove liquid and chop finely. In a medium bowl combine spinach, mayonnaise, cream cheese, onion, garlic, parmesan, and pepper. Beat ingredients at Speed 3 until well blended, about one minute. Spoon the mixture into a three or four cup baking dish that has been sprayed with vegetable spray. Sprinkle evenly with paprika. Bake in a 350°F oven until hot in center and lightly browned on top, 25 to 30 minutes. Serve hot to spread on baguette slices. Chocolate Angel Food Cake 11⁄2 cups confectioners sugar 1 cup flour 1⁄4 cup baking cocoa 11⁄2 cups egg whites (about 10 eggs) 1⁄2 teaspoon vanilla 11⁄2 teaspoons cream of tartar 1⁄2 teaspoon salt 1 cup sugar Combine confectioners sugar, flour and cocoa in a bowl and stir to mix. Set aside. Using hand mixer, in a large mixing bowl, beat egg whites, vanilla, cream of tartar, and salt at Speed 3 until soft peaks form. Increase to Speed 5 and add sugar, one tablespoon at a time, beating until stiff peaks form. Fold in the cocoa mixture by hand, about a fourth at a time. Spoon into an ungreased 10-inch tube pan. Carefully run a metal spatula or knife through batter to remove any air pockets. Bake on lowest oven rack at 375°F for 35 to 40 minutes or until the top springs back when lightly touched. Turn pan upside down and cool completely. Run a knife around edges and center of tube to loosen then remove cake. 9