User Manual

PINEAPPLE UPSIDE-DOWN CAKE

Yield: (1) 9" round cake

Preheat oven to 350°F

¼ cup butter or margarine 1½ teaspoons baking powder

⅔ cup packed brown sugar ½ teaspoon salt

7 slices pineapple (from 14 oz can), drained ½ teaspoon cinnamon

7 maraschino cherries without stems (optional) 1 teaspoon vanilla extract

1⅓ cups all purpose our ¾ cup milk

1 cup granulated sugar 1 egg

⅓ cup shortening

1. Melt butter in microwave, and pour into a 9” round cake pan. Sprinkle brown sugar evenly

over melted butter. Arrange pineapple slices over brown sugar. Place cherry in center of each

pineapple slice.

2. In a medium bowl, beat remaining ingredients with electric mixer on low speed for 30 seconds

scraping bowl often. Beat on high speed 3 minutes scraping bowl occasionally. Pour batter over

pineapples and cherries.

3. Bake at 350°F for 25 minutes or until a toothpick inserted comes out clean. Immediately

place heat proof serving plate upside down over pan; turn both plate and pan over. Leave

pan over cake for a few minutes so brown sugar mixture can drizzle over cake; remove pan.

Serve warm.

BAKED PEARS

Yield: 2 servings

Preheat oven to 450°F

2 medium ripe pears, peeled and halved, seeds removed 2 teaspoons sugar

4 teaspoons butter or margarine ½ teaspoon cinnamon

1 teaspoon lemon juice 4 teaspoons orange marmalade

1. Place pear halves, cut side up, in a shallow 1 quart baking dish. Place 1 teaspoon butter in the

center of each; drizzle with lemon juice. Combine sugar and cinnamon; sprinkle over pears. Top

each with 1 teaspoon marmalade.

2. Cover with aluminum foil and bake at 450°F for 15–20 minutes or until heated through.

3. Serve warm or cold with a dollop of whipped topping, yogurt, or ice cream.

CHEESECAKE BARS

Yield: 16 bars

Preheat oven to 350°F

2 tubes (8 oz each) refrigerated crescent rolls 1 egg, separated

2 packages (8 oz each) cream cheese, softened ¼ cup granulated sugar; or to taste

1 cup granulated sugar ½ teaspoon cinnamon

1 teaspoon vanilla

1. Mix ¼ cup sugar and cinnamon in small dish; set aside. Beat cream cheese, 1 cup sugar, vanilla,

and egg yolk until smooth.

2. Spread out one tube of crescent rolls onto a baking sheet. Seal the seams and perforations

forming a square within 1" of baking pan. Spread cream cheese mixture evenly over dough.

3. Place second tube of crescent rolls onto a sheet of waxed paper or parchment paper. Spread

dough to approximately the same size as that of the baking pan. Place dough side down onto

cream cheese layer. Remove waxed paper or parchment paper.

4. Beat egg white, and brush over top layer of crescent roll dough. Sprinkle with cinnamon and

sugar mixture. Bake at 350°F for 20 minutes or until golden brown.