Specifications

◆
57
Applesauce
deSSertS
3 pounds (1.5 kg) red apples*,
washed
1 lemon, juiced
sugar, optional
cinnamon, optional
Makes about 5 cups (1.25 L)
Core apples, but do not peel. Cut into 2-inch (5 cm) chunks. Mix lemon juice with
enough water to make 1 cup (250 ml).
Add the apples and water mixture to Cuisinart
®
Slow Cooker. Cover and press the
On/Off button to turn the unit on. Set time to 4 hours and press Low; Slow Cooker
will automatically switch to Warm until ready to serve.
Use a potato masher to smash apples for a chunky applesauce, or purée the apple
mixture in ceramic pot using a hand blender. Use a gentle up and down motion,
moving the hand blender throughout the ceramic pot – do not lift completely out of
the applesauce while blending. Season with sugar and/or cinnamon if desired.
*Some apples are more appropriate for applesauce. You may use all of one variety
or mix to create your own blends. They may be peeled or not. For applesauce, try
the following red varieties: McIntosh (blended with others), Elstar, Cortland, Fuji,
Gala, Braeburn, Cameo, Criterion, Rome, Sierra Beauty, Spartan, Winesap, and York
Imperial. Green varieties good for applesauce include Pippin and Gravenstein – they
should be peeled first.
Nutritional information per ½-cup (125 ml) serving:
Calories 98 (5% from fat) • carb. 25g • pro.1g • fat 1g • sat. fat 0g
• chol. 0mg • sod. 2g • calc. 10mg • fiber 4g
Note: To make Apple Butter from Apple Sauce, stir 1½ cups (375 ml) packed brown
sugar into puréed Apple Sauce in Slow Cooker, along with 1 tablespoon
(15 ml) ground cinnamon, 1 teaspoon (5 ml) ground allspice, 1 teaspoon (5 ml)
freshly grated nutmeg, and ½ teaspoon (2 ml) ground cloves. Cook on Low without
covering for 1 to 3 hours (time will depend on moisture of apples), until
mixture is thick. Cool and place in jars to store in refrigerator.
◆
58
Apricot Almond
Bread Pudding
deSSertS
1½ ounces (43 g) dried apricots, diced
2 tablespoons (30 ml) Kirschwasser,
brandy or amaretto
1 teaspoon (5 ml) unsalted butter
1½ tablespoons (25 ml) unsalted
butter, melted, divided
3 cups (750 ml) bread, cut into
½-inch (1.25 cm) cubes
¼ cup (50 ml) sliced almonds, toasted
2 large eggs
1
⁄
³
cup (75 ml) granulated sugar
6 ounces (170 g) fat free
evaporated milk
¾ teaspoon (3.75 ml) vanilla
3 cups (750 ml) very hot water
Makes 6 to 8 servings (1 quart [0.9 L])
Soak apricots in Kirsch for ½ hour; drain and reserve liquor. Cut a piece of
aluminum foil 20 inches (51 cm) long, and fold in half to a piece 10" (25 cm) long.
Lightly butter one side with ¼ teaspoon (1 ml) unsalted butter; reserve. Cut another
piece of aluminum foil about 24 inches (61 cm) long. Fold in half lengthwise, then
fold in half again two more times to create a strip about 24 inches (61 cm) in length
and 2 inches (5 cm) wide to make a “cradle”; reserve.
Coat the inside of a 1-quart (0.9 L) soufflé dish with remaining ¾ teaspoon
(3.75 ml) unsalted butter. Layer ½ of the bread cubes on the bottom. Sprinkle with
half the apricots and half the almonds. Drizzle with half the melted butter. Repeat.
Pour remaining melted butter over top. Beat eggs and sugar until thick, using a
Cuisinart
®
SmartPower
®
Hand Mixer on low speed. Add milk, vanilla and reserved
Kirsch; mix thoroughly.
Pour egg mixture over bread layers. Cover with the buttered foil. Secure tightly with
kitchen twine. Set the dish in the center of the long strip of folded foil and bring up
the sides to meet – twist together to form a handle. Place the rack in the ceramic pot
of a Cuisinart
®
Slow Cooker. Set soufflé dish on rack, using the foil cradle to help lift
the dish, and carefully lower the dish into the pot and place on the rack. Carefully
pour hot water in bottom of ceramic insert. Cover and press the On/Off button to
turn the unit on. Set time to 3 hours and press Low. Remove the soufflé dish from the
slow cooker using the foil strips to lift it. Cool completely on a wire rack.
Note: You may substitute dried cherries for the dried apricots for a Cherry Vanilla
Bread Pudding.
Nutritional information per serving (based on 8 servings):
Calories 415 (29% from fat) • carb. 58g • pro. 13g • fat 14g • sat. fat 5g
• chol. 95mg • sod. 356mg • calc. 212mg • fiber 2g