Pressure Cooker Dessert Recipes

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11/17/2009

Fast-Cooking Pressure Cooker Recipes ::

The New Generation Pressure Cooker Experts

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

Pressure Cooker RecipesThe Fastest Meals You Can MakeTwo to Ten Times Faster than Ordinary Cooking

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DessertsOther pressure cooker recipesfrom the pressure cooker experts:

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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

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ApplesauceMakes about 4 1/2 cups3 lb (1.4 kg) apples, peeled, cored, and quarteredfastcooking.ca//desserts_recipes_press

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Optional: Grated lemon zest Optional: Fresh lemon juice1/8

11/17/2009 3/4 teaspoon (4 ml) ground cinnamon 1 cup (250 ml) water or apple juice

Fast-Cooking Pressure Cooker Recipes :: Optional: Honey

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.

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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

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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.

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Pumpkin PieServes 6

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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

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.

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:

1/2 teaspoon (2 ml) salt 1 1/2 cups (350 ml) evaporated milk 1/2 cup (125 ml) milk 2 eggs

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.

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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

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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.

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11/17/2009

Fast-Cooking Pressure Cooker Recipes ::

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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

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* alternatively, chocolate wafer crumbs or animal cracker crumbs

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.

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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

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