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Add apples and beaten egg whites and stir on setting 2 just until mixed. Pour into a greased 9-inch (23 cm) pie plate and bake for 45 minutes or until browned. Serve topped with vanilla ice cream. Makes 6 to 8 servings. 18 840115400 ENv05.qxd 7/2/03 1:36 PM Page 19 Check our Web site Cakes and Frostings for more recipes. Lemon Cake 21.3 cups (580 ml) all-purpose flour 4 eggs 11.2 teaspoons (7.5 ml) baking powder 1 cup (250 ml) buttermilk 1.2 teaspoon (2.5 ml) baking soda 2 teaspoon (10 ml) finally shredded 1.4 teaspoon (1.25 ml) salt lemon peel 1 cup (250 ml) butter, softened 2 tablespoons (30 ml) lemon juice 2 cups (500 ml) sugar Preheat oven to 350.F (180.C). Grease and flour three 9x11.2-inch (23x3 cm) round cake pans; set aside. In a medium bowl, combine flour, baking powder, baking soda, and salt. Set aside. Using flat paddle attachment, cream together the butter and sugar on medium speed until light and fluffy. Reduce speed to low and beat in the eggs one at a time. Add flour mixture and buttermilk alternately mixing on low just until combined. Add lemon peel and lemon juice and mix until well combined. Pour batter into prepared pans. Bake for 25 to 30 minutes or a toothpick insert ed into the center of the cake comes out clean. Cool in pans on wire racks for 10 minutes. Invert onto wire racks to cool completely. When cool frost with Lemon Butter Frosting. Makes one 3-layer cake. Lemon Butter Frosting 6 cups (1,500 ml) confectioners sugar 2 teaspoon (10 ml) grated lemon zest 1 cup (250 ml) butter, softened 1.4 cup (60 ml) milk 1.4 cup (60 ml) fresh lemon juice Using flat paddle attachment, cream sugar and butter on low setting until combined. Add lemon juice and lemon zest, beat until smooth. Beat in milk then increase speed and continue to beat until light and fluffy. Spread frosting over cooled cake. 19 840115400 ENv05.qxd 7/2/03 1:36 PM Page 20 Check our Web site Cakes and Frostings for more recipes. Italian Cream Cake 1 cup (250 ml) buttermilk 5 eggs 1 teaspoon (5 ml) baking soda 1 teaspoon (5 ml) vanilla extract 1.2 cup (125 ml) butter 1 cup (250 ml) flaked coconut 1.2 cup (125 ml) shortening 1 teaspoon (5 ml) baking soda 2 cups (500 ml) sugar 2 cups (500 ml) all-purpose flour Preheat oven to 350.F (180.C). Grease and flour three 9x11.2-inch (23x3 cm) round cake pans; set aside. In a small bowl, dissolve the baking soda in the buttermilk; set aside. Using flat paddle attachment, cream together butter, shortening, and sugar on medium speed until light and fluffy. Mix in eggs one at a time. Add buttermilk mixture, vanilla extract, coconut, and baking powder. Reduce speed to low and gradually add flour. Mix until just combined. Bake in the preheated oven for 30 to 35 minutes or a toothpick inserted into the center of the cake comes out clean. Cool in pans on wire racks for 10 minutes. Invert onto wire racks to cool completely. When cool frost with Cream Cheese Frosting. Makes one 3-layer cake. Cream Cheese Frosting 2 8-ounce (225 g) packages 1 tablespoon (15 ml) vanilla extract cream cheese, softened 2 pounds (900 g) confectioners sugar 1.2 cup (125 ml) butter, softened Using flat paddle, beat cream cheese, butter, and vanilla on medium speed until light and fluffy. On the lowest speed, gradually add confectioners sugar until well blended. Turn mixer on high and beat until frosting is light and fluffy. Spread frosting over the cooled cake. Country Carrot Cake 2 teaspoons (10 ml) baking powder 3 eggs 2 teaspoons (10 ml) baking soda 1 cup (250 ml) crushed pineapple with 1.2 teaspoon (2.5 ml) salt juice2 teaspoons (10 ml) ground cinnamon 11.2 cups (375 ml) chopped toasted1 teaspoon (5 ml) ground nutmeg pecans or English walnuts 1.2 teaspoon (2.5 ml) ground cloves 1 .2 (125 ml) cup shredded coconut 1.4 cup (60 ml) vegetable oil 2 cups (500 ml) shredded carrots 11.2 (375 ml) cups sugar 1 cup (250 ml) raisins 1.2 cup (125 ml) brown sugar 3 cups (750 ml) flour 2 teaspoons (10 ml) vanilla Preheat oven 350.F (180.C). Grease and flour a 13x9x2-inch (33x25x5 cm) pan; set aside. In a medium bowl, mix together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves; set aside. Using flat paddle, mix oil, sugar, brown sugar, vanilla, and eggs on medium speed until smooth. Reduce speed to low, add pineapple, walnuts, coconut, carrots, and raisins until well blended. Gradually add flour mixture. Mix until well combined. Pour batter into prepared pan and bake for about 40 to 50 minutes or a toothpick inserted into the center of the cake comes out clean. Cool on wire rack until completely cool. Frost with Cream Cheese Frosting (see recipe above). Makes one 13 x 9-inch sheet cake. 20 840115400 ENv05.qxd 7/2/03 1:36 PM Page 21 Pies and Other Desserts Check our Web site for more recipes. White Chocolate Cheesecake 11.2 cups (375 ml) graham 1 cup (250 ml) sugar cracker crumbs 3 eggs 1 tablespoon (15 ml) sugar 1 tablespoon (15 ml) lemon juice1.3 cup (80 ml) butter, melted 1 teaspoon (5 ml) vanilla4 8-ounce (...