Aloha Carrot Cake; Cream Cheese Frosting - Black & Decker PowerPro FP1000 Series Use & Care Manual

1 egg 1 teaspoon (5 ml) vanilla
Position Knife Blade in Bowl. Process peanuts until a butter forms (about 2 minutes). Add sugar
and butter, process until smooth (15 seconds). Scrape down bowl as necessary. Add egg and
vanilla, process 5 seconds.
Add flour, chocolate morsels and baking soda. Pulse just until flour is blended into mixture (about
5 times).
Shape dough into balls using 1tablespoon(15 ml) doughfor each. Place on ungreased cookie
sheets, about 2" (50 mm) apart. Flatten each cookie with fork in a crisscross pattern to 1/4" (6
mm) thick. Bake in preheated350°F(175°C) ovenfor 12 minutes, or until cookies are firm to the
touch. Cool on wire racks.
Makes: about 2-1/2 dozen cookies.
Note: Cookie dough may be stored in refrigerator 1 week or in freezer up to 6 months.
Aloha Carrot Cake
3 medium carrots, peeled
1 cup (240 ml) sugar
1/2 cup (120 ml) vegetable oil
2 eggs
1 teaspoon (5 ml) baking powder
1 teaspoon (5 ml) baking soda
1 teaspoon (5 ml) cinnamon
1 teaspoon (5 ml) salt
1/4 teaspoon (1 ml) mace
1-1/2 cups (360 ml) aft-purpose flour
1 can (8 oz./227 gms) crushed pineapple,
undrained
Preheat oven to 375°F(190°C). Position Knife Blade in Bowl with disc above it, shredding side up.
Shred carrots. Add sugar, oil, eggs, baking powder, soda, cinnamon, salt and mace. Process to
mix, 30 seconds. Add flour. Process to combine 15 seconds. Add pineapple. Pulse until just
mixed, about 2to 3 seconds. Turn into a greased and floured 9"(23 cm) square baking pan. Bake
until cake springs back when lightly touched in center, 30 to 35 minutes. Cooland remove from
pan. Frost with Cream Cheese frosting (see below). Refrigerate any unused portion.
Makes: 1 (9"/23 cm sq.) cake
Cream CheeseFrosting
1 package (3 oz./85 gms) cream cheese,
chilled, cut in 4 pieces
2 tablespoons (30 ml) soft butter
or margarine
2-3 teaspoons (10-15 ml) lemon juice
1-1/2 cups (360 ml) confectioners sugar
1/4 teaspoon (1 ml) mace
Position Knife Blade in Bowl. Drop cream cheese through food chute, one piece atatime, with
processor running. Turn off. Add butter and lemon juice. Process to mix ingredients, 3to 4 sec-
onds. Add sugar and mace and process until smooth, 15to 20 seconds.
Makes: 1 cup (240 ml)
Apple Crisp
6 medium cooking apples, peeled,
cored, quartered
2 tablespoons (30 ml) lemon juice
1 cup (240 ml) quick oats, uncooked
1 teaspoon (5 ml) cinnamon
1/2 cup (120 ml) aft-purpose flour
1/2 cup (120 ml) butter or
margarine, chilled, cut in 6 pieces
3/4 cup (180 ml) packed brown sugar
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