Chocolate Pudding Cake; Winter Fruit Crisp - Cuisinart PSC-400C Instruction And Recipe Booklet

Chocolate Pudding Cake

Makes 8 to 10 servings
1 teaspoon (5 ml) unsalted butter,
room temperature
¾ cup (175 ml) granulated sugar,
divided
¾ cup (175 ml) all-purpose flour
5 tablespoons (75 ml) unsweetened
cocoa powder, divided
1½ teaspoons (7 ml) baking powder
¼ teaspoon (1 ml) salt
¹⁄ ³
cup (75 ml) + 1 tablespoon
(15 ml) reduced fat milk, hot
Lightly coat a 1-quart (0.9 L) soufflé dish with teaspoon butter. Cut a piece of
aluminum foil about 24 inches (61 cm) long. Fold in half lengthwise, then fold in
half again two more times to create a strip about 24 inches (61 cm) in length and
2 inches (5 cm) wide to make a "cradle"; reserve.
Combine ½ cup (125 ml) granulated sugar in large bowl with the flour, 2 tablespoons
(30 ml) cocoa, baking powder and salt. Add hot milk, melted butter, and vanilla.
Using a Cuisinart ® SmartPower ® Hand Mixer on low speed, beat until smooth.
Spread into prepared soufflé dish.
Stir together remaining ¼ cup (50 ml) granulated sugar, brown sugar, remaining
3 tablespoons (45 ml) cocoa and toasted pecans in small bowl; sprinkle mixture
evenly over batter. Combine hot water and Kirschwasser; pour over batter. Do not
stir. Set the dish in the centre of the long strip of folded foil and bring up the sides to
meet – twist together to form a handle. Insert rack in the ceramic pot of a Cuisinart
Slow Cooker. Place soufflé dish on rack, using the foil cradle to help lift the dish,
and carefully lower the dish into the pot and place on the rack.Cover and press the
On/Off button to turn the unit on. Set time to 3 hours and press High; Slow Cooker
will automatically switch to Warm. Let stand for 30 minutes before serving. Remove
the soufflé dish from the slow cooker using the foil strips to lift it up. Serve warm or
chilled in dessert dishes, spooning both cake and pudding-like mixture on bottom
into the dish. Add a scoop of vanilla ice cream or frozen yogurt, if desired.
Nutritional information per serving ( based on 8 servings):
Calories 394 (30%) from fat • carb. 65g • pro. 4g • fat 14g • sat. fat 6g
• chol. 23mg • sod. 147 mg • calc. 46mg • fiber 3g
Kahlúa is a registered trademark of the Kahluá Company.
®
¼ cup (50 ml) unsalted butter, melted
1 teaspoon (5 ml) vanilla extract
¹⁄ ³
cup (75 ml) packed light brown
sugar
¹⁄ ³
cup (75 ml) chopped pecans,
lightly toasted
¾ teaspoon (175 ml) espresso powder
1 cup (250 ml) hot water
2 tablespoons (30 ml) Kirschwasser
(cherry-flavoured liqueur) or Kahlúa
vanilla ice cream or frozen yogurt
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Fruit
cooking spray
6 ounces (170 g) mixed dried fruits
(apples, pears, apricots, dried plums)
2 large Golden Delicious apples, peeled,
cored and cut into
squares
2 Bosc pears, peeled, cored and cut into
1
⁄ -inch (0.3 cm) squares
8
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¾ cup (175 ml) dried cranberries
1 whole cinnamon stick
grated zest of one orange
½ cup (125 ml) sugar
1 tablespoon (15 ml) chopped
crystallized ginger or 1 teaspoon
(5 ml) ground ginger
Lightly coat the interior of the ceramic pot of a Cuisinart
ing spray. Cut any large pieces of dried fruit into 1- to 2-inch (2.5-5 cm) pieces; place
in prepared Slow Cooker. Add dried fruits, apples, pears and cranberries; stir gently.
Add cinnamon, orange zest, sugar, ginger, nutmeg, rum and vanilla; stir gently to
combine.
Place the flour, oats, brown sugar, and nutmeg in a medium bowl; stir. Add the
®
butter and knead, using fingers, until the mixture resembles large crumbs. Sprinkle
this crumb topping over fruit, patting it down lightly.
Cover and press the On/Off button to turn the unit on. Set time to 4 hours and press
Low; Slow Cooker will automatically switch to Warm. When done, fruits will be
tender and bubbling and topping will be lightly browned.
Serve warm with ice cream or frozen yogurt.
Nutritional information per serving (based on 12 servings):
Calories 371 (29% from fat) • carb. 64g • pro. 3g • fat 13g • sat. fat 7g

Winter Fruit Crisp

Makes 8 to 12 servings (6 cups [1.5 L])
½ teaspoon (2 ml) freshly grated nutmeg
¾ tablespoon (11 ml) dark rum or
brandy
1 teaspoon (5 ml) pure vanilla extract
Crumb Topping
1
⁄ -inch (0.3 cm)
8
1 cup (250 ml) all-purpose flour
1 cup (250 ml) uncooked oats,
quick or regular
¾ cup (175 ml) packed brown sugar
½ teaspoon (2 ml) freshly grated nutmeg
12 tablespoons (180 ml) unsalted
butter, softened (1½ sticks)
®
• chol. 31mg • sod. 14mg • calc. 38mg • fiber 5g
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Slow Cooker with cook-