Use and Care Manual

RECIPES (cont.)

PIÑA COLADA BREAD PUDDING

1 lb. loaf French bread 10 oz. frozen piña colada drink mix

6 oz. pineapple juice 12 oz. evaporated milk

1/2 C. cream of coconut 2 large bananas; sliced

3 eggs 1/4 C. light rum

1 C. raisins 8 oz. pineapple; crushed w/juice

1 t. lemon peel; grated fresh mint sprigs

 With a sharp knife, peel crust from bread; discard crust or make into bread crumbs

for use in another recipe. Cut bread into 1-inch cubes; set aside. In blender or food

processor, fitted with a metal blade, combine 1/2 of the following ingredients; drink

mix, pineapple juice, evaporated milk, cream of coconut, and banana slices.

 Process until pureed; pour puree into a 6-cup bowl. Puree remaining 1/2 of liquid

ingredients and banana slices as well as eggs and liqueur, if desired.

 Combine both purees; set aside. Combine raisins and crushed pineapple (and the

juice); set aside. Place about 2/3 of bread cubes in slow cooker, sprinkle with 1/2 t.

grated lemon peel and spread 1 cup of the raisin-pineapple mixture over bread in

slow cooker. Top with remaining bread cubes, then with remaining 1/2 t. lemon

peel and raisin-pineapple mixture. Pour pureed ingredients into slow-cooker.

 Cover and cook on LOW 6 hours. Spread pudding into 8 or 10 dessert dishes and

serve hot. Garnish with fresh mint sprigs.

BLUEBERRY BUMP CAKE

2 21 oz. cans blueberry pie filling 2 packages yellow cake mix

1 C. butter 1 C. chopped walnuts

 Place pie filling in the slow cooker. Combine dry cake mix and butter, sprinkle over

filling. Sprinkle the walnuts on top of that.

 Cover and cook on low for 2 - 3 hours. Serve warm in bowls.

 Top with whipped cream or vanilla ice cream.

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