Servings: 8
Yield: 1 pudding
Categories: Desserts, National Presto Industries, Pressure Cooker, Pudding
4 cups cubed, stale whole wheat bread
1/3 cup golden raisins
1 1/4 cups milk
1/2 cup apple butter
2 eggs, beaten
2 tablespoons sugar
1 teaspoon vanilla
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 cups water
Vanilla ice cream or frozen yogurt
Combine bread and raisins. Mix remaining ingredients except water and ice cream. Pour over bread mixture. Toss and let stand 20 minutes. Spoon into greased 1-quart soufflé dish or bowl. Cover dish securely with greased aluminum foil. Place cooking rack and 2 cups of water in 4- or 6-quart pressure cooker. Place soufflé dish on rack. Close cover securely. Place pressure regular on vent pipe. Cook 25 minutes, at 15 pounds pressure. Cool cooker at once. Serve warm with ice cream.
Yield: 1 pudding
Categories: Desserts, National Presto Industries, Pressure Cooker, Pudding
4 cups cubed, stale whole wheat bread
1/3 cup golden raisins
1 1/4 cups milk
1/2 cup apple butter
2 eggs, beaten
2 tablespoons sugar
1 teaspoon vanilla
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 cups water
Vanilla ice cream or frozen yogurt
Combine bread and raisins. Mix remaining ingredients except water and ice cream. Pour over bread mixture. Toss and let stand 20 minutes. Spoon into greased 1-quart soufflé dish or bowl. Cover dish securely with greased aluminum foil. Place cooking rack and 2 cups of water in 4- or 6-quart pressure cooker. Place soufflé dish on rack. Close cover securely. Place pressure regular on vent pipe. Cook 25 minutes, at 15 pounds pressure. Cool cooker at once. Serve warm with ice cream.
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