STEAMED MOCHA CAKE - Genie
8 servings.

1 Tbs. cocoa
2 tsp. cornstarch
1/4 tsp. salt
1/2 cup sugar
3/4 cup hot strong coffee
1/2 tsp. vanilla
1 Tbs. butter

Mix cocoa, cornstarch, salt, sugar in pan.  Add coffee slowly; cook
until slightly thickened, stirring constantly.  Add vanilla, butter;
stir.  Pour into well-greased ring mold or tube pan that will fit
into pressure cooker.


1 1/4 cups sifted all purpose flour
2 tsp. baking powder
1/4 tsp. salt
1/4 cup shortening
1/2 cup sugar
1 tsp. vanilla
1 egg
1/2 cup milk

Sift flour, baking powder, salt together.  Cream shortening, sugar
until light and fluffy; add vanilla, egg; mix well.  Add milk
alternately with flour mixture; stir until well mixed.  Spoon
carefully into pan over Mocha Sauce; cover pan with 3 layers waxed
paper.  Place rack, 2 cups hot water in cooker; place cake on rack.
Cover; place over high heat.  When steam escapes, reduce heat to
low; steam 30 minutes.  Remove cover; remove waxed paper from cake.
Cover with plate larger than pan; turn upside down.  Garnish with
nuts, if desired.


VARIATIONS:

Prepare recipe omitting Mocha Sauce.  Steam cake and serve with:

Chocolate sauce
Lemon sauce
Butterscotch sauce
Custard sauce
Black Cherry sauce
Sliced peaches and whipped cream
Fresh berries and whipped cream

PEAR PUDDING CAKE - Genie

3/4 cup whole wheat pastry flour
3/4 cup unbleached white flour
1 tsp. baking soda
1 1/2 tsp. ground ginger
1/4 tsp. ground cardamom
1/8 tsp. salt
1/3 cup dried currants or raisins
1/3 cup blanched, slivered and toasted almonds
2 cups diced and peeled pears (about 2 large)
2/3 cup pear or other non-citrus fruit juice
1/3 cup maple syrup
3 cups boiling water

Grease and flour a 1-quart baking pan or heatproof casserole.

In a large bowl, combine flours, baking soda, ginger, cardamom,
salt, currants or raisins, and almonds. Stir in pears. In a measuring
cup, combine juice and syrup. Stir wet ingredients into dry
ingredients.  Pour batter into baking pan. Cover and wrap tightly
with a sheet of aluminum foil large enough to tuck ends under bottom
of pan.

Place rack or trivet in bottom of pressure cooker. Pour in boiling
water.  Lower baking pan into cooker and set on rack. (Be sure
there's a 1/2-inch space between pressure cooker and edge of
casserole.) Lock lid in place.  Over high heat, bring to high
pressure. Lower heat just enough to maintain high pressure and cook
25 minutes (30 minutes if you're using a casserole dish instead of
a baking pan).

Allow pressure to come down naturally for 15 minutes. If after 15
minutes pressure is not released, use a quick-release method to
release lid).  Remove lid.

Lift baking pan out of cooker. Remove foil and set pan on rack to
cool.  Unmold cake or serve from pan. Serve warm or at room
temperature.  Serves 6 to 8.

HELPFUL HINT: To lift baking pan or casserole in and out of cooker,
cut a piece of aluminum foil 2 feet long by 1 foot wide; fold it
twice lengthwise. Center casserole on strip and use ends of strip
to lower cassrole into cooker. Fold ends of foil strip over top of
casserole. Use ends of strip to lift casserole out of cooker.