Pressure Cooker Dessert Recipes

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<p>11/17/2009</p> <p>Fast-Cooking Pressure Cooker Recipes ::</p> <p>The New Generation Pressure Cooker Experts</p> <p>Advantages of Pressure-Cooking Compare Pressure Cookers Recipes for Pressure Cookers P/C Cookbooks Cooking Times Compared to Slow Cookers Health Benefits Green Cooking/Cost Savings How Pressure Cookers Work Mom's Old Pressure Cooker</p> <p>Pressure Cooker RecipesThe Fastest Meals You Can MakeTwo to Ten Times Faster than Ordinary Cooking</p> <p>Delicious &amp; Healthy Pressure Cooker Recipes</p> <p>DessertsOther pressure cooker recipesfrom the pressure cooker experts:</p> <p>Buy a Pressure CookerCan't find the recipe below you were looking for? Maybe it's time to get a new cookbook. Be sure to have a look at the widest selection of pressure cooker cookbooks available anywhere (at the best prices) or our other free recipes.</p> <p>Lots More: Pressure Cooker RecipesApplesauce Spiced Apple Crunch Pumpkin Pie Cinnamon Apple Flan with Maple Syrup Lemon Cheesecake Creamy Cheesecake with Fruit Glaze Mom's Rice Pudding Quick-Cooking Custard Bread Pudding Pears Stewed in Red Wine Cinnamon-Flavoured Stewed Fruits</p> <p>Lots More: Pressure Cooker Recipes</p> <p>Do you have a pressure cooker recipe you'd like to share? E-mail us your favorite pressure cooker recipe or recipes using the address at the bottom of the page.</p> <p>Time to get a new cookbook for your pressure cooker?</p> <p>Pressure Cooker Recipes are Fast</p> <p>ApplesauceMakes about 4 1/2 cups3 lb (1.4 kg) apples, peeled, cored, and quarteredfastcooking.ca//desserts_recipes_press</p> <p>More Recipes</p> <p>Optional: Grated lemon zest Optional: Fresh lemon juice1/8</p> <p>11/17/2009 3/4 teaspoon (4 ml) ground cinnamon 1 cup (250 ml) water or apple juice</p> <p>Fast-Cooking Pressure Cooker Recipes :: Optional: Honey</p> <p>Pressure Cooker Recipes Directions: Place the apples, cinnamon, and water (or juice) in pressure cooker. Lock the lid in place and bring to pressure, then turn off heat. Allow pressure to drop by the natural release method [1]. You can serve the applesauce chunky, or puree it in a food processor. Prior to serving, if desired, stir in the lemon zest, lemon juice, and honey to taste. Serving Suggestion: Top warm applesauce topped with some raisins and chopped, toasted walnuts.</p> <p>Time to get a new cookbook for your pressure cooker?</p> <p>Pressure Cooker Recipes are Fast</p> <p>Spiced Apple CrunchServes 3Serve this warm with whipped cream or a la mode. Instead of apples you might try peaches. 1 cup (250 ml) dry bread crumbs 1/4 cup (60 ml) sugar 1/2 teaspoon (2 ml) cinnamon 1 lemon (juice and rind) Pressure Cooker Recipes Directions: 3 apples, sliced 1/4 cup (60 ml) butter, melted 2 cups (500 ml) water</p> <p>More Recipes</p> <p>Butter a 15 cm (6") baking dish. Combine bread crumbs (or graham wafer crumbs), sugar, cinnamon, juice and lemon rind. Place alternate layers of apples and crumbs in baking dish. Pour melted butter over ingredients and cover baking dish firmly with aluminum foil. Place water, trivet, then baking dish in pressure cooker. Lock the lid in place and bring to pressure, then lower heat and cook for suggested time. Allow pressure to drop using the natural release method [1] and remove the lid. Remove the baking dish, loosen the foil and cool. If you wish to add more color and crunch, run the dish quickly under the broiler. Be sure to watch carefully to prevent burning. Suggested time for 15 psi pressure cookers (What is a 15 psi pressure cooker?): Cook for 15 minutes on high pressure.</p> <p>Time to get a new cookbook for your pressure cooker?</p> <p>Pressure Cooker Recipes are Fast</p> <p>Pumpkin PieServes 6</p> <p>More Recipes</p> <p>A basic, but tasty pumpkin pie recipe. Pressure-cooked pumpkin can't be matched with pumpkin from a can. Cooking the pumpkin with a pressure cooker makes the recipe fast and easy. The pumpkin is basically pureed in the pressurefastcooking.ca//desserts_recipes_press 2/8</p> <p>11/17/2009 Fast-Cooking Pressure Cooker Recipes :: cooker; you just need to mash it a bit. There is no need to use a sieve. The steam pressure breaks down the pumpkin fibres (in about 4 minutes) so it is not "thready". It would normally take 30-45 minutes to cook by conventional steaming without using a pressure cooker. The pumpkin is moist when cooked in a pressure cookerquite a bit different than a dry baked pumpkin.</p> <p>1 1/2 cups (350 ml) pressure-cooked pie pumpkin, mashed 1 cup (250 ml) sugar 2 1/2 teaspoons (12 ml) pumpkin pie spice (or 1 1/2 teaspoons cinnamon, 1/2 teaspoon ground ginger and 1/2 teaspoon ground cloves) Pressure Cooker Recipes Directions:</p> <p>1/2 teaspoon (2 ml) salt 1 1/2 cups (350 ml) evaporated milk 1/2 cup (125 ml) milk 2 eggs</p> <p>Cut the pumpkin into (25-50 mm) 1-2 inch slices. Place water, trivet, then steamer basket in pressure cooker. Place the pumpkin on steamer basket. Lock the lid in place and bring to pressure, then lower heat and cook for suggested time. Allow pressure to drop using the quick release method [2] or the automatic release method [3] and remove the lid. Mash cooked pumpkin. Preheat the oven to 225 C (425 F). Combine all of the above ingredients in a large bowl and beat until smooth. Pour into a lined 9-inch pie pan (use a ready-made frozen pie shell or line pie pan with your favourite homemade pastry dough). Bake for 10 minutes, then lower the heat to 150 C (300 F) and bake for about 45 minutes or until the filling is firm. Suggested time for 15 psi pressure cookers (What is a 15 psi pressure cooker?): Cook for about 4 minutes on high pressure.</p> <p>Time to get a new cookbook for your pressure cooker?</p> <p>Pressure Cooker Recipes are Fast</p> <p>Cinnamon Apple Flan with Maple SyrupServes 6As simple as it is appealing. You could substitute other fresh fruits, like peaches or pears, if you wish. 5 tablespoons (75 ml) maple syrup 1/4 teaspoon (1 ml) cinnamon 2 apples, peeled and cut in 1/4" (5 mm) slices 3 whole eggs Pressure Cooker Recipes Directions: 3 egg yolks 1/4 teaspoon (1 ml) vanilla 6 tablespoons (90 ml) sugar 2 1/2 cups (625 ml) milk</p> <p>More Recipes</p> <p>In a small saucepan, combine the maple syrup and the cinnamon. Add the apple slices and slowly simmer until the apples are tender. Divide the mixture into 6 greased custard cups. In a large bowl, whisk the eggs and egg yolks. Stir in the vanilla, sugar and milk. Pour this mixture slowly into the custard cups. Cover tightly with foil. Fill the pressure cooker with 625 ml (2 1/2 cups) water. Place as many custard cups as will fit in the pressure cooker steamer basket and lower into the pressure cooker. Lock the lid and bring to pressure, then lower heat and cook for suggested time. Allow pressure to drop using the natural release method [1] and then let stand with closed lid for 10 minutes. Remove the lid, take out the basket, loosen the foil and cool the custard. Refrigerate. To serve, loosen the custard from the molds with a knife and invert onto dessert dishes. Suggested time for 15 psi pressure cookers (What is a 15 psi pressure cooker?): Cook for 6 minutes on high pressure.</p> <p>fastcooking.ca//desserts_recipes_press</p> <p>3/8</p> <p>11/17/2009</p> <p>Fast-Cooking Pressure Cooker Recipes ::</p> <p>Time to get a new cookbook for your pressure cooker?</p> <p>Pressure Cooker Recipes are Fast</p> <p>Lemon CheesecakeMakes one 7-inch cheesecake2-3 tablespoons (30-45 ml) butter 1 cup (250 ml) graham wafer crumbs* 12 oz (340 g) cream cheese, at room temperature 1/2 cup (125 ml) sour cream 1/2 cup (125 ml) sugar 2 large eggs Pressure Cooker Recipes Directions: Set a trivet in the pressure cooker and pour in 500 ml (2 cups) of water. 1 teaspoon (5 ml) lemon juice 1 teaspoon (5 ml) grated lemon zest 1/2 teaspoon (2 ml) vanilla extract</p> <p>More Recipes</p> <p>* alternatively, chocolate wafer crumbs or animal cracker crumbs</p> <p>Crush the wafers and combine with butter. Press the mixture across the bottom of a 7-inch springform pan. Set aside. Combine the cream cheese, sour cream and sugar in a medium-sized bowl. Mix until smooth. Add the eggs, lemon juice, lemon zest and vanilla extract. Pour the mixture over the crust in the springform pan. Center the uncovered pan on 60-cm (24-inch) long piece of aluminum foil. Cover the top of the pan with another piece of foil and pinch around the edges to seal. Scrunch up the ends of the length of foil and bring them together over the pan to create a handle. Set the foil-wrapped pan it onto the trivet. Lock the lid of the pressure cooker in place and bring to pressure, then lower heat and cook for the suggested time. Remove from heat and allow the pressure to release using the natural release method [1] for 10 minutes. Then, gently release any remaining pressure and remove the lid, tilting it away from you to allow steam to escape. Remove the pan from the pressure cooker using the foil handle. Untwist the hand and lift off the foil top with kitchen tongs. If there is a small pool of condensed water in the middle of the cake, blot it up with a paper towel. Cool to room temperature, cover and refrigerate for at least 4 hours or overnight. Before serving, spread fruit pie filling in a thin layer over the cheesecake (alternatively, serve it plain or with fresh fruit). Release and remove the rim of the springform pan. Suggested time for 15 psi pressure cookers (What is a 15 psi pressure cooker?): Cook for 20 minutes on high pressure.</p> <p>Time to get a new cookbook for your pressure cooker?</p> <p>Pressure Cooker Recipes are Fast</p> <p>Creamy Cheesecake with Fruit GlazeMakes one 7-inch cheesecakeA first rate cheesecake with a lemon essenceso quick to put together. 1 tablespoon (15 ml) butter 4 tablespoons (60 ml) bread crumbs or cookie crumbs Two 8-oz (225 g) packages of cream cheese 3/4 cup (175 ml) sugar 1/4 cup (60 ml) heavy creamfastcooking.ca//desserts_recipes_press</p> <p>More Recipes</p> <p>2 2 6 2 2 2</p> <p>teaspoons (10 ml) grated lemon zest tablespoons (30 ml) flour tablespoons (90 ml) sour cream eggs egg yolks cups (500 ml) water4/8</p> <p>11/17/2009 2 teaspoons (10 ml) vanilla</p> <p>Fast-Cooking Pressure Cooker Recipes ::</p> <p>Pressure Cooker Recipes Directions: Butter a 7 inch springform mold or other suitable baking dish. Sprinkle with bread or cookie crumbs and set aside. Blend the cream cheese, sugar, cream, vanilla, lemon zest, flour, and sour cream. Beat in the eggs and egg yolks, and pour the entire mixture into the mold. Center the uncovered pan on a 24" (60 cm) long piece of aluminum foil. Cover the top of the pan with another piece of foil and pinch around the edges to seal. Scrunch up the ends of the length of foil and bring them together over the pan to create a handle. Set the trivet in the pressure cooker and pour in the water. Lower the foil-covered mold into the pressure cooker and place on the trivet. Lock the lid of the pressure cooker in place and bring to pressure, then lower heat and cook for the suggested time. Remove from heat and allow the pressure to release using the natural release method [1]. Remove the pan from the pressure cooker using the foil handle. Loosen the foil, cool, then chill for at least 4 hours or overnight. Before serving, arrange fruit or spread fruit preserves in a think layer over the cheesecake. Release and remove the rim of the springform pan. Suggested time for 15 psi pressure cookers (What is a 15 psi pressure cooker?): Cook for 30 minutes on high pressure.Pressure-cooking recipes Fagor, Presto, Kuhn Rikon, Magefesa, Fissler, T-fal, Lagostina pressure cookers</p> <p>Time to get a new cookbook for your pressure cooker?</p> <p>Pressure Cooker Recipes are Fast</p> <p>Mom's Rice PuddingServes 4Creamy and comforting. It's preferable to eat it the same day or the rice may become chewy. 1 tablespoon (15 ml) butter 1/4 cup (60 ml) long grain rice 2 cups (500 ml) milk 1 cup (250 ml) water 1/3 (75 ml) sugar Pressure Cooker Recipes Directions: 1/2 teaspoon (2 ml) salt 1 egg 1/4 cup (60 ml) evaporated milk 1/2 teaspoon (2 ml) vanilla Cinnamon</p> <p>More Recipes</p> <p>Melt the butter in the pressure cooker and stir in the rice, coating it with the butter. Pour in the fresh milk and water, then stir in the sugar and salt. Lock the lid in place and bring to pressure, then lower heat and cook for suggested time. Allow pressure to drop using the natural release method [1] and remove the lid. In a small bowl mix together the egg, evaporated milk and vanilla. Stir in a little of the hot liquid from the pressure cooker, then add the mixture to the pressure cooker. Cook, uncovered, over medium heat, stirring constantly with a wooden spoon until the rice pudding just barely begins to bubble. Remove immediately from the heat. Cool 10 minutes, stirring occasionally. Transfer to individual dessert bowls, continue cooling, then refrigerate. Serve sprinkled with cinnamon. Suggested time for 15 psi pressure cookers (What is a 15 psi pressure cooker?): Cook for 12 minutes on high pressure.</p> <p>fastcooking.ca//desserts_recipes_press</p> <p>5/8</p> <p>11/17/2009</p> <p>Fast-Cooking Pressure Cooker Recipes ::</p> <p>Time to get a new cookbook for your pressure cooker?</p> <p>Pressure Cooker Recipes are Fast</p> <p>Quick-Cooking CustardServes 4Now you can prepare a simple-to-make dessert in no time at all. For a lower-fat version, use skim milk. 2 cups (500 ml) milk 2 eggs 1/3 cup (75 ml) sugar 1/2 teaspoon (2 ml) vanilla 1 cup (250 ml) water Pressure Cooker Recipes Directions:</p> <p>More Recipes</p> <p>Scald milk and allow to slightly cool. Add eggs and sugar, then add milk slowly, stirring constantly. Add vanilla extract. Pour into individual custard cups and cover cups with aluminum foil. Add water to pressure cooker, then place trivet and steamer basket into the pressure cooker. Place foil-covered custard cups in the steamer basket. Lock the lid in place and bring to pressure, then lower heat and cook for suggested time. Allow pressure to drop using the quick release method [2] or automatic release method [3], and remove the lid. Chill custard. Suggested time for 15 psi pressure cookers (What is a 15 psi pressure cooker?): Cook for 3 minutes on high pressure.</p> <p>Time to get a new cookbook for your pressure cooker?</p> <p>Pressure Cooker Recipes are Fast</p> <p>Bread PuddingServes 6Your bread must be at least a day old and thoroughly dry to make a successful bread pudding. 1 tablespoon (15 ml) butter 4 slices day-old French or Italian bread, crusts trimmed, cut in cubes 1/2 cup (125 ml) golden raisins 1/2 cup (125 ml) chopped walnuts Zest of 1/2 orange, in very thin julienne strips 1/2 cup (75 ml) packed light brown sugar Pressure Cooker Recipes Directions: 1/4 teaspoon (1 ml) salt 1/2 teaspoon (2 ml) cinnamon 2 cups (500 ml) warm milk 2 eggs, lightly beaten 1/2 teaspoon (2 ml) vanilla 3 cups (750 ml) water Cinnamon</p> <p>More Recipes</p> <p>Butter a 1.5 litre (5-6 cup) souffl dish or bowl that fits loosely into the pressure cooker. In another bowl combine the bread, rasins, walnuts and orange zest. And in another bowl mix the brown sugar, salt, cinnamon, milk, eggs and vanilla. Pour the milk mixture into the bread mixture and then transfer to the buttered souffl dish. Cover souffl dish tightly with...</p>

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