Pressure Cooker Recipes
Spiced Apple Crunch - Serve this warm with whipped cream or a la mode. Instead of apples you might try peaches.
1 cup dry bread crumbs
1/4 cup sugar
1/2 teaspoon cinnamon
1 lemon (juice and rind)
3 apples, sliced
1/4 cup butter, melted
2 cups water
Directions: Butter a Fagor baking dish or 6" baking dish. Combine bread crumbs, sugar, cinnamon, juice and rind of lemon. Place alternate layers of apples and crumbs in baking dish. Pour melted butter over ingredients and cover bowl firmly with aluminum foil. Place water, cooking rack and bowl in cooker. Close lid and bring to high pressure and cook for 15 minutes. Release pressure cooker, remove the lid and the steamer basket with dish or baking tray. Loosen the foil and cool. If you wish to add more color and crunch, run the dish quickly under the broiler (watch carefully to prevent burning).
Quick-Cooking Custard - Now you can prepare a simple-to-make dessert in no time at all. For a lower-fat version, use skim milk.
2 cups milk
2 eggs, slightly beaten
1/3 cup sugar
1/2 teaspoon vanilla extract
1 cup water
Directions: Scald milk and allow to slightly cool. Add eggs and sugar, then add milk slowly, stirring continually. Add vanilla extract. Pour into individual custard cups and cover with aluminum foil. Add water to cooker, then add trivet and steamer basket. Place custard cups in steamer basket. Close cooker lid, bring to high pressure then lower heat. Cook for 3 minutes. Release the pressure and remove the lid. Chill custard.
Creamy Honey Rice Pudding
1 cup long-grain rice
1/2 teaspoon olive oil
2 1/4 cups water
1/3 cup honey
1/2 cup sugar
3/4 cup evaporated milk (fat-free can be used)
/4 cup 1% or skim milk
3 egg yolks
1/3 cup raisins (optional)
1 teaspoon vanilla extract
cinnamon, to taste
Directions: In cooker, combine rice, olive oil and water. Close lid, bring to high pressure then lower heat on stove and cook for 8 minutes. Release pressure cooking (cold water or automatic, according to manufacturer’s directions), open lid and add honey and sugar to rice mixture. Stir in evaporated milk, milk and egg yolks. Cook over medium heat for 3 minutes or until mixture thickens. Stir constantly. Add raisins and vanilla extract. Spoon into dishes and sprinkle with cinnamon. Serve hot or cold.
Pineapple Tidbits
3 cups pineapple tidbits, frozen and thawed or can (reserve juice)
3 tablespoons butter
4 tablespoons brown sugar
3 tablespoons dark rum (or more if desired)
1 teaspoon allspice
1 teaspoon nutmeg
1 teaspoon cinnamon
1 teaspoon ginger
Directions: In pressure cooker melt butter then add sugar. Stir. Add the pineapple, all the juice from the pineapple tidbits and the rum. Close pressure cooker lid, bring to high pressure then lower heat on stove and cook for 3 minutes. Release pressures (cold water or automatic, according to manufacturer’s directions), open lid and stir. Excellent served over pound cake, angel food cake, ice cream or by itself, served with whipped cream.
source: healthgoods.com
Pressure Cooker Recipes
Spiced Apple Crunch - Serve this warm with whipped cream or a la mode. Instead of apples you might try peaches.
1 cup dry bread crumbs
1/4 cup sugar
1/2 teaspoon cinnamon
1 lemon (juice and rind)
3 apples, sliced
1/4 cup butter, melted
2 cups water
Directions: Butter a Fagor baking dish or 6" baking dish. Combine bread crumbs, sugar, cinnamon, juice and rind of lemon. Place alternate layers of apples and crumbs in baking dish. Pour melted butter over ingredients and cover bowl firmly with aluminum foil. Place water, cooking rack and bowl in cooker. Close lid and bring to high pressure and cook for 15 minutes. Release pressure cooker, remove the lid and the steamer basket with dish or baking tray. Loosen the foil and cool. If you wish to add more color and crunch, run the dish quickly under the broiler (watch carefully to prevent burning).
Quick-Cooking Custard - Now you can prepare a simple-to-make dessert in no time at all. For a lower-fat version, use skim milk.
2 cups milk
2 eggs, slightly beaten
1/3 cup sugar
1/2 teaspoon vanilla extract
1 cup water
Directions: Scald milk and allow to slightly cool. Add eggs and sugar, then add milk slowly, stirring continually. Add vanilla extract. Pour into individual custard cups and cover with aluminum foil. Add water to cooker, then add trivet and steamer basket. Place custard cups in steamer basket. Close cooker lid, bring to high pressure then lower heat. Cook for 3 minutes. Release the pressure and remove the lid. Chill custard.
Creamy Honey Rice Pudding
1 cup long-grain rice
1/2 teaspoon olive oil
2 1/4 cups water
1/3 cup honey
1/2 cup sugar
3/4 cup evaporated milk (fat-free can be used)
/4 cup 1% or skim milk
3 egg yolks
1/3 cup raisins (optional)
1 teaspoon vanilla extract
cinnamon, to taste
Directions: In cooker, combine rice, olive oil and water. Close lid, bring to high pressure then lower heat on stove and cook for 8 minutes. Release pressure cooking (cold water or automatic, according to manufacturer’s directions), open lid and add honey and sugar to rice mixture. Stir in evaporated milk, milk and egg yolks. Cook over medium heat for 3 minutes or until mixture thickens. Stir constantly. Add raisins and vanilla extract. Spoon into dishes and sprinkle with cinnamon. Serve hot or cold.
Pineapple Tidbits
3 cups pineapple tidbits, frozen and thawed or can (reserve juice)
3 tablespoons butter
4 tablespoons brown sugar
3 tablespoons dark rum (or more if desired)
1 teaspoon allspice
1 teaspoon nutmeg
1 teaspoon cinnamon
1 teaspoon ginger
Directions: In pressure cooker melt butter then add sugar. Stir. Add the pineapple, all the juice from the pineapple tidbits and the rum. Close pressure cooker lid, bring to high pressure then lower heat on stove and cook for 3 minutes. Release pressures (cold water or automatic, according to manufacturer’s directions), open lid and stir. Excellent served over pound cake, angel food cake, ice cream or by itself, served with whipped cream.
source: healthgoods.com
Pressure Cooker Recipes
