Presto precise TUXEDO Instructions Manual page 21

Fudge Ice Cream Topping
¼ cup butter
4 ounces unsweetened chocolate, coarsely chopped
1 (12-ounce) can evaporated milk
Heat skillet at 200°. Add butter and chocolate, stirring occasionally with nonstick whisk, until melted. Slowly add milk, powdered
sugar, and salt. Whisk gently until smooth. Continue to cook 5 minutes, stirring occasionally. Turn off heat and stir in vanilla.
Makes 2¾ cups topping
Presto Tip: Bittersweet chocolate can be substituted for unsweetened chocolate.
1 cup butter
1 cup peanut butter
3¾ cups powdered sugar
Line an 8- x 8-inch baking pan with aluminum foil.
Preheat skillet at 150°. Add butter and peanut butter, stirring until melted. Gradually add powdered sugar to skillet and stir until
smooth. Spread peanut butter mixture into prepared pan, scraping skillet thoroughly.
Add chocolate chips, milk, and butter to skillet, stirring until melted and smooth. Pour chocolate over peanut butter mixture in a
smooth layer. Allow to cool and cut into squares. Store in airtight container.
Makes 1½ pounds
Presto Tip: Milk chocolate chips can be substituted for semi-sweet chocolate chips.
½ cup chopped pecans
2 cups white chocolate chips
1 (4-ounce) white chocolate baking bar, coarsely chopped
1 (14-ounce) can sweetened condensed milk
Line an 8- x 8-inch baking pan with aluminum foil.
Preheat skillet at 300°. Add pecans; toast about 2 to 3 minutes or until lightly browned. Remove and reserve.
Reduce heat to 150°. Combine chocolate chips, chocolate baking bar, sweetened condensed milk, vanilla, and salt in skillet, stirring
until melted, about 5 minutes. Stir in cranberries and toasted nuts. Pour fudge into prepared pan. Refrigerate until firm. Cut into squares.
Store in airtight container.
Makes 1½ pounds
Presto Tip: Semi-sweet chocolate chips can be substituted for white chocolate chips and bittersweet chocolate baking bar can be sub-
stituted for white chocolate baking bar.
½ cup graham cracker crumbs
1 tablespoon butter, melted
1 (8-ounce) package cream cheese, softened
¼ cup sugar
1 egg
Add 2 quarts water and rack to skillet. Cover and heat at 210°.
Combine cracker crumbs and butter in small bowl. Divide crumbs evenly into 4 custard cups. Press down lightly.
With an electric mixer, beat cream cheese until smooth. Beat in sugar, egg, egg yolk, half and half, and vanilla just until smooth.
Divide cheesecake evenly among custard cups. Cover custard cups with aluminum foil and place on rack. Cook, covered, 25 minutes.
Remove custard cups from skillet and cool. Refrigerate at least 2 hours. Top with strawberries and serve.
4 servings
Peanut Butter Fudge
White Chocolate Pecan Cranberry Fudge
Cheesecake
21
3 cups powdered sugar
¼ teaspoon salt
1 teaspoon vanilla extract
1 cup semi-sweet chocolate chips
3 tablespoons milk
2 tablespoons butter
2 teaspoons vanilla
1/8 teaspoon salt
½ cup dried cranberries
1 egg yolk
2 tablespoons half and half
2 tablespoons vanilla extract
2 cups fresh strawberries, sliced