ENGLISH
16
POPPY SEED BUNDT CAKES
• 1 (18.25-oz.) Package
Yellow Cake Mix
• 1 (3.4-oz.) Package
Instant Vanilla
Pudding Mix
• 2 Tbsp. Poppy Seeds
• 1 Cup Water
• ½ Cup Vegetable Oil
• 4 Eggs
• 1 Tsp. Almond Extract
Preheat the BAKERY BITES EXPRESS as directed.
In a large bowl, stir together cake mix,
pudding mix and poppy seeds.
Make a well in the center and pour in water, oil, eggs
and almond extract. Beat on low speed until blended.
Scrape bowl, and beat 4 minutes on medium speed.
Pour the batter into pastry wells.
Close the Lid and cook for 3-7 minutes.
Open Lid with a pot holder or oven mitt.
Remove each bundt cake with a wooden or plastic
spoon. Place on plate and allow to cool.
PEANUT BUTTER COOKIES
• ½ Cup Butter
• ½ Cup Crunchy
Peanut Butter
• ½ Cup White,
Granulated Sugar
• ½ Cup Brown Sugar
• ½ Tsp. Pure
Vanilla Extract
• 1 Egg
• 1½ Cup All-
Purpose Flour
• ½ Tsp. Baking Powder
• ¾ Tsp. Baking Soda
• ¼ Tsp. Salt
Cream together butter, peanut butter,
sugars and vanilla. Beat in egg.
In a separate bowl, sift together our, baking
powder, baking soda and salt. Stir into batter.
Put batter in refrigerator for 1 hour.
Preheat the BAKERY BITES EXPRESS as directed.
Roll into ½ inch balls and put on cooking
surface inside of Main Unit.
Close the Lid and cook for 3-7 minutes.
Open Lid with a pot holder or oven mitt.
Remove each cookie with a rubber spatula.
Place on plate and allow to cool.
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