Transcript
Chocolate Chip Pudding in 20 minutes Prep Time:10 minutes Cook Time: 20 minutes Serves:6 Temperature: High Pressure
PRESSURE COOKER DESSERT PANS WITH BAKING RACK Recipes by Bob Warden
Ingredients: 1 cup semi sweet chocolate chips divided in half. 1/2 cup sugar 1/2 cup, one stick butter 1/2 cup light brown sugar 2 large eggs 2 cups self-rising flour, divided in half 1/2 teaspoon vanilla 2 teaspoons fresh orange zest (from one orange) Method: 1. Spray the interior of the stainless steel insert with cooking spray 2. In a microwave-safe dish, place 1/2 cup of chocolate chips and microwave on high for 30 seconds or until melted. 3. Using a food processor or hand mixer, mix the sugar and butter until creamy. Add the eggs, one at a time, and 1 cup of the flour. Mix in the melted chocolate, and then add the remaining flour, vanilla and orange zest. Do not over mix. 4. Scrape the mixture into the insert. Sprinkle the remaining chocolate chips on top. Top the insert with a paper towel, and place lid on the insert. 5. Pour 2 cups of water into the pressure cooker. Place the insert into the rack and place the rack into the pressure cooker. Set the pressure cooker to high pressure for 20 minutes. Let pressure release naturally. 6. Unlock the lid, and when the steam has subsided remove the insert from the cooker and place onto a cooling rack. Serve the pudding warm or dust it with powdered sugar and top with whip cream. Tastes delicious when served with fresh strawberries or raspberries.
INSTRUCTIONS FOR PROPER USE AND CARE Model #99749
Made in China
IMPORTANT! Please keep these instructions and your original box packaging.
FEATURES
Includes: Insert Lid
Apple Crisp This is the perfect dessert or it can make a delicious complete breakfast. You can vary this dish by substituting fresh ripe peaches or pears. Prep Time: 10 minutes Cook Time: 25 minutes Serves: 6 Temperature: High Pressure Ingredients: 3 Granny Smith apples, peeled and sliced 1/4 inch thick 1 tablespoon lemon juice 1 cup old-fashioned oats (do not use instant) 1/3 cup flour 1/2 cup packed light brown sugar 1 teaspoon ground cinnamon 1/2 teaspoon salt 4 tablespoons melted butter 21/2 cups water
Insert Pans
Method: 1. In a small bowl, sprinkle the sliced apples with the lemon juice to keep from browning. 2. Combine the oats, flour, brown sugar, cinnamon, salt, and butter mixing thoroughly.
Wire Rack Handle Assembly
3. Layer the apples and the oat mixture, beginning with and ending with the apples into the stainless steal pan insert. Place the lid onto insert pan. 4. Pour the water into the pressure cooker and place pan insert into the rack and lower into the pressure cooker. Lock the lid in place and set the cooker to high pressure for 25 minutes. Release the pressure using the quick release method. Unlock the pressure cooker, and after the steam has subsided lift the pan out of the cooker and place onto a cooling rack. 5. Serve warm with vanilla ice cream as a dessert, or refrigerate and serve cold or reheat for breakfast.
Unit Assembled
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pans on a wire rack to cool. There may be a small pool of water in the middle of the cake. Blot it up with a paper towel. Serve warm from the pan, or cool to room temperature and refrigerate covered with plastic wrap for at least four hours. 6. After cooling, to help the cake release from the pan, leave wrap in place, turn upside down with one hand under the cake and hold under a stream of warm to hot water for about 30 seconds. Tap the cake lightly over a plate and the cake should release. Invert the cake over a serving dish and serve, or add the optional garnish before serving. Chocolate Bread Pudding Creamy, rich and fudgy, here’s a bread pudding that is a chocoholic’s delight if I ever tasted one. When served warm, my favorite way, the texture is light and moist. Chilled the flavor and texture are even more intense. Serve it with whipped cream or vanilla ice cream. Prep Time: 10 minutes, Cook Time: 30 minutes Temperature: High pressure
Serves: 6
Ingredients 1/2 cup unsweetened cocoa powder 1/3 cup cold strong coffee, or 1/2 teaspoon instant coffee powder or crystals. 1 1/2 cups half-and-half 6 large egg yolks 1/2 cup sugar 3 cups loosely packed 1/2 inch cubes stale, no crust French or Italian bread. 2/3 cup semi sweet chocolate chips Method: 1. Add the cocoa to a large mixing bowl and dribble the coffee over it while whisking steadily, gradually add the half-and-half and egg yolks. When the mixture is thoroughly blended, whisk in the sugar until smooth. 2. Place half of the bread cubes in the stainless steel insert. Pour one-half of the cocoa mixture over the bread cubes and distribute one-half of the chocolate chips on top. Repeat this process one more. With a fork or your fingers, gently press the top layer of bread cubes into the liquid until they become deeply colored. 3. Cover the stainless insert with its lid and set the pan into the rack and lower into the pressure cooker. Pour enough water into the cooker to reach halfway up the sides of the pudding dish, about 3 cups. Lock the lid in place and set the cooker to high pressure for 30 minutes. When done let the pressure drop naturally, about 5 minutes then quick-release any remaining pressure.
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4. When steam has subsided, carefully lift the pudding out of the cooker and set onto a cooling rack. If serving warm, remove the cover and dish out. Serve with whipped cream or vanilla ice cream. Or, cool to room temperature and refrigerate until needed.
Before First Use 1. Remove all packing materials and literature. 2. Wash all parts in warm soapy water. Rinse and dry all parts thoroughly.
How to Use with your Pressure Cooker Your dessert pans are a great addition to your pressure cooker. Use for moist desserts, cheesecakes, coffee cakes and steamed puddings. You can follow the recipes in this book and then adjust your own recipes accordingly. You may also want to use for meals when you do not want the food to be in liquid.
1. Place handle assembly on a flat surface. Make sure the handles are properly assembled to the rack (see page 1 Features). 2. Place pan on top of assembled rack. 3. Place food in the pan. 4 If using two pans, place food in second pan. Place second pan on top of the first pan. (note you can use one or 2 pans). 5. Place lid on top. 6. Pull the handle assembly together (see page 1). 7. Place 2 cups of water (depending on recipe) into the pressure cooker. 8. Lift assembled dessert pan set into the pressure cooker. 9. Place the lid on the Pressure Cooker and turn it counter-clockwise until it locks into place. (The locking pin will click into place.) 10. Turn the pressure regulator knob to PRESSURE. 11. Choose the desired cooking mode by pressing either the HIGH or LOW pressure button on the control panel. The light on the button will flash and the digital display will show 01. (This equals 1 minute cooking time.) 12. Set the desired time by pressing the button once for each additional minute or by continuously holding the button down. The longest cooking time is 99 minutes. 13. Press the START/STOP button to begin cooking. The indicator light will stop flashing. 14. If you forget to select a desired cooking time or forget to press the START/STOP button, the digital display will read 0.0 after 30 seconds.
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CLEANING
Cleaning/Maintenance Always wash the dessert pan set thoroughly after every use, or if it has not been used for an extended period of time. n n n
Wash the pans, lid, rack and handles with warm soapy water. Rinse and dry thoroughly. All pieces nest inside each other for easy storage. Store right in your pressure cooker. Store in pressure cooker.
Lemon Cheesecake Prep Time: 10 minutes, Cook Time 15 minutes Serves: 6 Temperature: High pressure Yes, you can make delicious cheesecakes in a pressure cooker. And, when your friends and family taste this recipe they are never going to believe it. Making the fastest on earth will be reason enough to own a pressure cooker. If you choose to eat this cheesecake warm right out of the pan, it will be reminiscent of a soufflé. For, the traditional dense consistency, let it cool at room temperature, and for at least an additional 4 hours in the refrigerator before un-molding. You can make two cheesecakes at one time. Just add five minutes to the cooking time. For the Crust 1 teaspoon softened butter for greasing the pan 1/2 cup graham cracker crumbs For the Filling 16 ounces regular cream cheese, at room temperature 1/2 cup sugar 2 large eggs 11/2 tablespoon freshly squeezed lemon juice 2 teaspoons grated lemon zest (from one lemon) 1/2 teaspoon vanilla For the Optional Garnish (choose one) Blueberries, cherries or sliced fruit. You can also use canned pie filling
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Method 1. Grease the bottom and sides of the pan insert with butter. Coat the sides with the graham cracker crumbs and distribute the remaining crumbs on the bottom to form the base of the cheesecake. 2. Using an electric mixer or a food processor, blend the cream cheese and sugar until smooth. Blend in the eggs, lemon juice, lemon zest and the vanilla. (Do not overwork the batter.) Pour the batter into the prepared pan. 3. Pour 2 cups of water into the pressure cooker. Cover the stainless insert with it’s lid and set the pan into the rack and lower into the pressure cooker. 4. Lock the lid in place. Set the cooker to high pressure and set for 15 minutes. When finished let the pressure come down naturally, about 5 minutes. Remove the lid. 5. Let the steam subside before lifting the pan(s) from the cooker. Set the pan or
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