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nuts. Process at
High speed
to blend.
Pour
batter into well greased 8 x
12-inch baking
pan
or two 8-inch pans. Bake at 325°F. for 35 to
40
minutes.
Sprinkle
with confectioners'
sugar
or
top
with
Cream Cheese
icing
to
serve.
CREAM
CHEESE ICING
1 tablespoon butter,
cut into
2 cups
sifted
confectioners'
sugar
pieces
Y2
teaspoon
vanilla
1 package
(3 ounces) cream
cheese
Lock bowl in position and insert STEEL
Blade.
Add butter,
cream cheese,
confectioners' sugar, and vanilla. Process at
High
speed until
well
creamed.
Spread over cooled Carrot
Cake.
1/3
cup butter
1
cup milk
Ys
teaspoon
salt
4 eggs
CREAM
PUFF PASTRY
2 tablespoons
sugar,
if using a
sweet
filling
1 cup flour
Cornbine
the
butter, milk, salt and sugar
in
a
saucepan.
Heat to a full
boil.
Rernove from heat and stir in the flour all at once.
Let
coolS minutes. Lock
bowl
in
position
and
insert
STEEL
Blade. Turn
the flour
mixture into bowl.
Begin
processing
at
High
speed and add eggs one at a time through chute.
Process well between each egg. Scrape mixture from sides of bowl. Drop
the dough
into
desired shaped
on ungreased
baking sheet. Bake
in
pre-
heated oven at 400°F. for 10 minutes. Reduce heat to 350°F. and bake 25
minutes
more or until
firm
to
the touch.
Cool
before
filling. Makes
2 dozen
3-i nch puffs.
CRUMB CRUST
22-24 graham cracker squares,
1/3 cup sugar
vanilla or chocolate
wafers
1/3 cup butter, softened
or ginger snaps
Lock bowl in position
and
insert
STEEL Blade. Break the
crackers
into bowl
and
process
at
Medium
speed
using
Momentary
action until crumbed. Add
the sugar
and
butter.
Process
at Medium to blend. Pour
the crumb mixture
into
an 8 or 9-inch pie plate and press firmly over the bottom and sides.
Bake
in
a
350°F.
oven 8 minutes or until lightly browned. Cool completely
before
filling.
Makes one 8 or 9-inch pie shell.
FROZEN YOGURT
PIE
1 9·inch ginger snap
crumb
crust
2
containers (8 ounces each)
2 packages
(8
ounces
each)
cream
plain yogurt
cheese, softened
and
cut into
Y2
cup honey
pieces
Lock bowl
in
position
and insert
STEEL
Blade.
Add pieces
of
cream
cheese,
yogurt
and
honey.
Process at High speed until smoothly blended. Pour
into crumb crust. Cover and freeze until firm
(4
to 5 hours). Let stand at
roorn
temperature 15 to 20 minutes
before
serving. Garnish
with
ginger
snap crumbs and serve
with
cool
sliced
peaches,
strawberries
or crushed
raspberries. Makes
8
to 10 servings.
26
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