Rival 4450 Owner's Manual page 20

Breads and Puddings
I
Steamed Pumpkin
Pudding
(Makes 1 loaf)
1f4
cup butter or margarine
2/3
cup brown sugar
3 tablespoons sugar.
2 eggs
1 cup plus 2 tablespoons flour
1/4
teaspoon salt
1f2
teaspoon baking soda
1/4
teaspoon cinnamon
1/4
teaspoon ground ginger
1f4
teaspoon nutmeg
2/3
cup canned pumpkin
1fa
cup sour milk (or 1 teaspoon
vinegar plus milk to measure
1/3
cup)
1/4
cup chopped walnuts
• Cream butter and sugars. Beat in
eggs. Stir together flour,salt, soda and
spices. Mix together pumpkin and
sour milk. Add dry ingredients to
creamed mixture, alternately with
pumpkin mixture. Mixwell after each
addition. Stir in nuts. Pour into
greased rice bowl. Cover rice bowl
with aluminum foil. Coverand steam.
Water: 3 cups Time: 45-50 min.
• Pick inserted in center should come
out clean. If not done, add water and
continue to steam. Water: 1 cup
Time: 19-22 min.
Pineapple Tapioca
Pudding
(Serves 4 -6)
1 egg
2 cups milk
3 tablespoons quick-cooking
tapioca
5 tablespoons sugar
1/4
teaspoon salt
1 teaspoon vanilla
1 can (8 ounces) crushed
pineapple, thorougWy
drained
• In medium bowl, blend egg, milk,
tapioca, sugar and salt. Let stand 5
minutes. Pour into rice bowl. Cover
and steam, stirring every 5 to 10
minutes. Water:
11/2
cups Time:
26-30 min.
• Stir vanilla and pineapple into
steamed mixture. Let stand 10 to 15
minutes. Serve warm or cold.
Caramel Apple Bread Pudding
(Serves 6)
3 cups bread cubes
1/2
teaspoon vanilla
3 cups peeled, sliced apples . Dash salt
4 eggs, beaten
i/4
teaspoon cinnamon
11/2
cups milk
1/3
'cup caramel topping
3 tablespoons sugar Nutmeg
• Place bread cubes in buttered rice bowl. Top with apples. Beat together eggs,
milk, sugar, vanilla, salt and cinnamon. Pour over apples. Drizzle with caramel.
Sprinkle with nutmeg. Cover rice bowl with foil. Cover and steam. Water: 3
cups Time: 45-50 min.
• Knife inserted into center of custard should come out clean. If not done, add
more water and continue to steam. Water: 1 cup Time: 19-22 min.
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