Elite EPC-813 Series Instruction Manual page 67

PIÑA COLADA BREAD PUDDING
SERVES 4
Ingredients
1 lb. loaf French bread
6 oz. pineapple juice
1/2 C. cream of coconut
3 eggs
1 C. raisins
1 t. lemon peel; grated
Directions
With a sharp knife, peel crust from bread; discard crust or make into bread crumbs for use in
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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
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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
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aside. Place about 2/3 of bread cubes in pressure cooker, sprinkle with 1/2 t. grated lemon
peel and spread 1 cup of the raisin-pineapple mixture over bread in pressure cooker. Top with
remaining bread cubes, then with remaining 1/2 t. lemon peel and raisin-pineapple mixture.
Pour pureed ingredients into pressure cooker.
Cover with glass lid and program to SLOW COOK for 6 hours. Spread pudding into 8 or 10
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dessert dishes and serve hot. Garnish with fresh mint sprigs.
BLUEBERRY BUMP CAKE
SERVES 6
Ingredients
2 21 oz. cans blueberry pie filling
1 C. butter
Directions
Place pie filling in the pressure cooker. Combine dry cake mix and butter, sprinkle over filling.
Sprinkle the walnuts on top of that. Cover with glass lid and program to SLOW COOK for 2 - 3
hours. Serve warm in bowls.
Top with whipped cream or vanilla ice cream.
www.maxi-matic.com
SLOW COOKER RECIPES
10 oz. frozen piña colada drink mix
12 oz. evaporated milk
2 large bananas; sliced
1/4 C. light rum
8 oz. pineapple; crushed w/juice
fresh mint sprigs
2 packages yellow cake mix
1 C. chopped walnuts
66 info@maxi-matic.com