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HSN DessertMaker Manual
4/25/07
Blackberry Cream Cheese
Coffee Cake
8 - 10 Servings
INGREDIENTS
1 cup fresh or frozen blackberries
1/2 cup sugar
2 teaspoons quick cook tapioca
2 teaspoons orange zest, divided
1 box pound cake mix (1 lb size)
1 package (8 ounces) cream cheese, (softened)
2 large eggs
1/4 cup milk
METHOD
1
Spray interior of LARGE insert with cooking spray.
2
Toss berries with sugar and tapioca and 1 teaspoon orange zest.
Place in the bottom of the stainless insert.
3
In a food processor or mixer, beat softened cream cheese and pound
cake mix until creamy. Add milk, eggs and remaining orange zest.
Mix for 1 - 2 minutes, or until batter is smooth.
4
Scrape pound cake batter over berries in prepared insert. Top insert
with a paper towel, and place lid on the insert.
5
Pour 2 1/2 cups of water in the pressure cooker removable pot.
Lower insert into cooking pot.
6
Lock pressure cooker lid in place. Select Soup function, and set
timer for 35 minutes.
7
When cooking cycle is complete and all pressure is released,
open lid.
8
Use two forks to pull the insert up and remove from pressure cooker.
Let cool for 20 minutes. Invert onto cake stand. This cheesecake is
beautiful, moist and delicious! Serve warm or cold.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Host
11:15 PM
Page 9
9
Chocolate-Chocolate Chip
Steamed Pudding
8 Servings
INGREDIENTS
1 cup semi sweet chocolate chips (divided)
1/2 cup (1 stick) unsalted butter
1/2 cup granulated sugar
1/2 cup light brown sugar
2 large eggs
2 cups self-rising flour, divided
1 teaspoon vanilla
2 teaspoons fresh orange zest
METHOD
1
Spray interior of SMALL insert with cooking spray.
2
In a microwave-safe dish, place 1/2 cup of chocolate chips and
microwave on high for 30 seconds or until melted.
3
With a food processor or mixer, mix the sugar and butter together
until creamy. Add eggs, one at a time, and 1 cup flour. Mix in the
melted chocolate, and then add the remaining flour, vanilla and
orange zest.
4
Scrape ingredients into prepared insert. Sprinkle with remaining
chocolate chips. Top insert with a paper towel, and place lid on
the insert.
5
Pour 2 cups of water in the pressure cooker removable pot. Place the
rack in the pressure cooker; place the covered insert on the rack.
6
Lock pressure cooker lid in place. Select Soup function, and set
timer for 15 minutes.
7
When cooking cycle is complete and all pressure is released,
open lid.
8
Use two forks to pull the insert up and remove from pressure cooker.
9
Serve the chocolate pudding warm dusted with powdered sugar,
topped with whip cream, and sprinkled with fresh raspberries.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Host
10
Garnish:
Powdered sugar
Whipped cream
Berries
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