DESSERTS

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, 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 (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.

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 (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.

Stuffed Apples

• 1/4 cup golden raisins
• 1/2 cup dry red wine
• 1/4 cup chopped nuts
• 2 tablespoons sugar
• 1/2 teaspoon grated orange rind
• 1/2 teaspoon ground cinnamon
• 4 cooking apples
• 1 tablespoon butter
• 1 cup water

Soak raisins in wine for at least 30 minutes. Drain, reserving the wine. Combine raisins, nuts, sugar, orange rind, and cinnamon. Core apples, cutting to, but not through, the bottoms. Pare top one-third of apples. Place each apple on square of aluminum foil that is large enough to completely wrap the apple. Fill centers with raisin mixture. Top each with one-fourth of the butter. Wrap foil around apple, pinching firmly together at top. Place cooking rack or steamer basket, reserved wine, and 1 cup of water in 4- or 6-quart Presto® pressure cooker. Place apples on rack or in basket. Close cover securely. Place pressure regulator on vent pipe. COOK 10 MINUTES, at 15 pounds pressure. Cool cooker at once.

Cinnamon Raisin Bread Pudding with Vanilla Rum Sauce

• 4 to 5 cups French bread, cut into 1-inch cubes
• 1 cup raisins
• 1 cup lowfat evaporated milk
• 1 cup milk
• 2 large eggs
• 1 egg yolk
• 1/4 cup granulated sugar
• 1/8 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• 1/2 tablespoon butter
• 2 1/2 cups water

Fill a 1 1/2-quart glass or metal baking dish that will fit inside your 6-quart Presto® pressure cooker with bread, then carefully work the raisins throughout. In a separate mixing bowl, combine evaporated milk, milk, eggs, sugar and spices. Whip mixture with a whisk until frothy. Pour custard mixture over bread. Using a whisk, push down on the bread in a few places to make sure the custard mixes well with the bread.

On the foil, rub butter in a circle large enough to cover the top of the baking dish. Cover dish with foil, butter side down, and wrap tightly. Add water to pressure cooker. Place baking dish on cooking rack or steamer basket in pressure cooker. Close pressure cooker cover securely. Place regulator on vent pipe and cook 15 minutes with pressure regulator rocking slowly. Let the pressure drop of its own accord. Remove foil, stir and serve warm with Vanilla Rum Sauce.
Makes 6 to 8 servings

Vanilla Rum Sauce

• 2 egg yolks
• 1/4 cup granulated sugar
• 1 cup heavy whipping cream
• 1/4 teaspoon vanilla extract
• 2 tablespoons dark rum, brandy or Grand Marnier

Whip egg yolks and sugar together until light and fluffy; set aside. In a medium saucepan, scald cream and vanilla. Once the cream begins to boil along the sides of the pan, scrape the yolk mixture into the cream. Cook over high heat for 2 minutes, whipping constantly with whisk. Remove from heat and strain through a fine strainer, if necessary. Mix in rum. Serve warm or at room temperature over bread pud

Orange Cheesecake with Orange Sauce

• 1 (11-ounce) can mandarin oranges, well drained, juice reserved
• 1 (8-ounce) package cream cheese
• 1 (3-ounce) package cream cheese
• 1/2 cup sugar
• 2 eggs
• 1/2 cup toasted whole wheat bread crumbs
• 2 cups water
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• 1/4 cup sugar
• 2 teaspoons cornstarch
• 1/2 teaspoon orange extract

Line souffle dish or 6-inch spring form pan with aluminum foil. Decoratively arrange orange sections in bottom of dish. Beat cream cheese until smooth. Beat in 1/2 cup sugar. Beat in eggs, one at a time. Pour mixture over orange sections. Sprinkle with crumbs. Cover dish securely with aluminum foil. Place cooking rack or steamer basket and 2 cups water in 6-quart Presto® pressure cooker. Place dish on rack or in basket. Close cover securely. Place pressure regulator on vent pipe. COOK 20 MINUTES, at 15 pounds pressure. Cool cooker at once. Remove cheesecake and cool in souffle dish on wire rack. Loosen edges and unmold. Refrigerate until chilled. Meanwhile, mix 1/4 cup sugar and cornstarch in small saucepan. Stir in 1/2 cup of reserved mandarin orange juice. Cook and stir until sauce boils and thickens. Stir in extract. Let cool and spoon sauce over cheesecake.

Ruby Pears

• 4 large pears, peeled
• 1 bottle (26-ounce) Beaujolais wine or grape juice
• 1 (12-ounce) jar currant jelly
• 1 lemon
• 2 sprigs rosemary
• 1/2 vanilla bean
• 4 whole cloves
• 4 whole black peppercorns

Core pears from the bottom keeping stem intact. Place wine and jelly in a 4- or 6-quart Presto® pressure cooker; heat and stir to melt jelly. Pare thin strips of peel from lemon with a vegetable peeler; add to wine mixture. Squeeze lemon juice and add to cooker. Cut four 12-inch squares of aluminum foil. Dip pear in hot liquid and place on aluminum squares. Bring 4 corners of foil up over pear and twist securely, repeat until all pears are wrapped. Add remaining ingredients. Place cooking rack or steamer basket in cooker. Arrange pears, upright, on rack or in steamer basket. Close cover securely. Place pressure regulator on vent pipe and cook 4 to 8 minutes with regulator rocking slowly. Cool cooker at once. Carefully remove pears and place in a deep bowl; pour hot liquid over pears. Cool and refrigerate for at least 24 hours.
Makes 4 servings

Note: Bosc pears take a longer time to cook. Check doneness before removing pears. If necessary, close cooker again and cook a few minutes more.

Apple Whole Wheat Bread Pudding

• 4 cups cubed, stale whole wheat bread
• 1/3 cup golden raisins
• 1 1/4 cups milk
• 1/2 cup apple butter
• 2 eggs, beaten
• 2 tablespoons sugar
• 1 teaspoon vanilla
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 2 cups water
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• Vanilla ice cream or frozen yogurt

Combine bread and raisins. Mix remaining ingredients except water and ice cream. Pour over bread mixture. Toss and let stand 20 minutes. Spoon into greased 1-quart souffle dish or bowl. Cover dish securely with greased aluminum foil. Place cooking rack or steamer basket and 2 cups of water in 4- or 6-quart Presto® pressure cooker. Place souffle dish on rack or in basket. Close cover securely. Place pressure regular on vent pipe. COOK 25 MINUTES, at 15 pounds pressure. Cool cooker at once. Serve warm with ice cream.

Bread and Butter Pudding

• 2 tablespoons butter, softened
• 5 slices French bread, 1/2-inch thick
• Ground nutmeg
• 2 eggs
• 1 egg yolk
• 1/3 cup sugar
• 1/2 teaspoon vanilla
• 2 cups milk, heated
• 4 cups water
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• Raspberry Sauce or Chocolate Sauce (recipes below)

Butter one side of bread slices. Sprinkle lightly with nutmeg. Cut into quarters. Arrange in 1-quart buttered casserole that fits loosely in a 6-quart Presto® pressure cooker. Beat eggs, egg yolk, sugar, and vanilla. Slowly add milk to egg mixture. Pour over bread. Cover casserole securely with aluminum foil. Place cooking rack or steamer basket and 4 cups water in 6-quart pressure cooker. Place casserole on rack or in basket. Close cover securely. Do not place pressure regulator on vent pipe. Heat until steam flows gently through vent pipe. COOK 5 MINUTES. Place pressure regulator on vent pipe. COOK 10 MINUTES, at 15 pounds pressure. Cool cooker at once. Serve warm, or at room temperature with Raspberry Sauce or Chocolate Sauce.

Raspberry Sauce

• 1 (10-ounce) package frozen (thawed) raspberries
• 1/2 cup red currant jelly
• 1 tablespoon corn starch

Combine raspberries, jelly, and cornstarch in saucepan. Cook and stir until sauce boils and thickens. Strain sauce. Let cool.

Chocolate Sauce

• 1/2 cup milk
• 1/4 cup sugar
• 5 squares semisweet chocolate
• 1 tablespoon butter
• 1 teaspoon vanilla extract
• 1 tablespoon rum, kirsch or any other liqueur (optional)

Combine milk and sugar in heavy-bottom saucepan. Cook, stirring constantly until sugar dissolves. Add small pieces of chocolate, stirring constantly for about 5 minutes, until sauce is smooth. Remove from heat and add butter, stir until melted, add vanilla extract. Liqueur may be added if desired. Serve warm over bread pudding.

Creamiest Rice Pudding

• 2 cups hot milk
• 1 cup whipping cream or half-and-half
• 6 tablespoons margarine, melted
• 3/4 cup long grain rice
• 2/3 cup granulated sugar
• 1 teaspoon ground cinnamon
• 1 tablespoon grated lemon rind
• 2 cups water
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• Light brown sugar

Mix milk, cream, margarine, rice, sugar, cinnamon, and lemon rind in metal bowl that fits loosely in a 4- or 6-quart Presto® pressure cooker. Cover bowl firmly with aluminum foil. Place 2 cups water, cooking rack or steamer basket, and bowl in cooker. Close cover securely. Place pressure regulator on vent pipe. COOK 20 MINUTES, at 15 pounds pressure. Let pressure drop of its own accord. Open pressure cooker and let rice steam, uncovered, 15 minutes. Stir to mix. Spoon into bowls; sprinkle lightly with brown sugar.