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HSNDigitalRiceCooker:HSNDigitalRiceCooker
Carrot Cake Dessert Cups
Makes 4 servings
INGREDIENTS
1 1/2 cups fresh carrot, finely grated
1/2 cup fresh pineapple, pureed
1/4 cup dark raisins, optional
1/4 cup canola oil
1 large egg
1 cup granulated sugar
1/2 teaspoon vanilla extract
1/4 teaspoon kosher salt
1/2 teaspoon ground cinnamon
1/4 teaspoon baking soda
1 cup all purpose flour
1/4 cup pecans, toasted and chopped, for serving
METHOD
1
Place a folded double thickness of paper towels in Multi-Cooker pot
and add 2 cups water.
2
In a mixing bowl using a hand whisk, combine the carrot, pineapple,
raisins, oil, egg and sugar.
3
Whisk until smooth and add the vanilla, salt, cinnamon, baking soda
and flour.
4
Whisk until combined; apply nonstick spray to 4 ramekins or tea
cups that fit in Multi-Cooker.
5
Divide batter between cups and cover each with aluminum foil.
6
Close lid and press STEAM and set TIMER for 30 minutes.
7
Cakes are done when a pick inserted off-center comes out with just
a few moist crumbs clinging to it.
8
Serve warm with toasted pecans on top.
1/11/11
4:14 PM
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51
Raspberry White Chocolate
Bread Pudding
Makes 4 Servings
INGREDIENTS
2 1/2 cups heavy cream
3/4 cup sugar
4 whole eggs
1/2 teaspoon kosher salt or 1/4 teaspoon regular salt
1 teaspoon fresh lemon juice
1 teaspoon pure vanilla, best quality you can find
5 slices bakery-type egg bread cut into 2-inch cubes (challah or brioche)
1/2 cup fresh or frozen raspberries
1/4 cup white chocolate pieces
METHOD
1
To the Multi-Cooker Pot, add the cream, sugar, eggs, salt, lemon
juice and vanilla. Whisk until smooth. Using an immersion blender
makes this part fast and easy! You have now made the custard part.
Add bread cubes to this and gently push the bread under the
custard with a large spoon or your clean hands. This will help the
bread soak up the custard.
2
Press WHITE. When Multi-Cooker switches to KEEP WARM, open
the lid and gently stir the bread pudding. It will be set around the
sides and bottom but the center will still be liquid. Close and press
WHITE. Repeat if necessary.
3
Open lid and scatter the raspberries and chocolate pieces over the
bread pudding and gently stir them in. Close and leave on KEEP
WARM until chocolate is melted and custard is set. Serve hot or
warm with raspberry sauce and softly whipped cream.
52
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