User Manual

26
Petite Pumpkin Custard
1 can (16 ounces) solid-pack pumpkin
1 can (14 ounces) sweetened condensed milk
3 eggs, beaten
1 teaspoon ground cinnamon
1 teaspoon finely chopped candied ginger, optional
¼ teaspoon ground cloves
1 cup water
• • • • • • •
Whipped cream, optional
Mixpumpkin,milk,eggs,cinnamon,ginger,andcloves.Pourintoindividualcustardcups.Covereachcuprmlywithaluminumfoil.
Pour water into cooker. Place custard cups in steamer basket in cooker. Close cover securely. Place pressure regulator on vent pipe and
cook10minuteswithaveryslow,steadyowofsteamescapingfromthepressureregulator.Coolcookeratonce.Refrigerateuntil
chilled. Serve with whipped cream, if desired.
Nutrition Information Per Serving 8 servings
207 Calories, 6 g Fat, 97 mg Cholesterol
Tapioca Pudding
2 cups low-fat milk
2 tablespoons quick cooking tapioca
2 eggs, slightly beaten
 ⅓ cupsugar
½ teaspoon vanilla
1 cup water
Scald milk and tapioca. Remove from heat and let stand 15 minutes. Combine eggs, sugar, and vanilla. Add milk and tapioca, stirring
constantly.Pourintoindividualcustardcups.Coverrmlywithaluminumfoil.Pourwaterintocooker.Placecustardcupsinsteamer
basketincooker.Closecoversecurely.Placepressureregulatoronventpipeandcook5minuteswithaveryslow,steadyowofsteam
escaping from the pressure regulator. Cool cooker at once. Chill.
Nutrition Information Per Serving 6 servings
113 Calories, 3 g Fat, 75 mg Cholesterol
Oatmeal Apple Crisp
4 cups apples, peeled and sliced
1 tablespoon lemon juice
½ cup quick cooking oats
¼ cup brown sugar
2 tablespoons flour
1 teaspoon cinnamon
2 tablespoons butter, softened
1 cup water
Sprinkleappleswithlemonjuice.Combineoats,brownsugar,our,andcinnamon.Cutinbutteruntilcoarsemealforms.Placeapplesin
agreasedbowlthatwilllooselytincooker.Sprinkleoatmixtureevenlyoverapples.Coverbowlrmlywithaluminumfoil.Pourwater
into cooker. Place bowl in steamer basket in cooker. Close cover securely. Place pressure regulator on vent pipe and cook 20 minutes
withaveryslow,steadyowofsteamescapingfromthepressureregulator.Coolcookeratonce.
Nutrition Information Per Serving 4 servings
209 Calories, 7 g Fat, 16 mg Cholesterol
Cheesecake
1 8-ounce package cream cheese
1 3-ounce package cream cheese
½ cup sugar
2 eggs
½ cup vanilla wafer crumbs
2½ cups water
Beat cream cheese until smooth. Add sugar and beat in eggs. Pour mixture into buttered custard cups. Top with vanilla wafer crumbs.
Covereachcuprmlywithaluminumfoil.Pourwaterintocooker.Placecustardcupsinsteamerbasketincooker.Closecoversecurely.
Placepressureregulatoronventpipeandcook15minuteswithaveryslow,steadyowofsteamescapingfromthepressureregulator.
Cool cooker at once. Cool cheesecake. Cut around inside of cups to loosen and invert onto serving dish. Chill. If desired, top with one
of the following sauces.
Nutrition Information Per Serving 6 servings
305 Calories, 23 g Fat, 157 mg Cholesterol
Caramel Sauce
Combine ¼ cup soft cream cheese, ¼ cup brown sugar, 1 tablespoon granulated sugar, and ¼ teaspoon vanilla. Mix thoroughly. Spoon over cheesecake.
Garnish with pecans. Refrigerate until serving.
Fruit Sauce
Spooncannedfruitpiellingofyourchoiceovercheesecake.Refrigerateuntilserving.