MAXI-MATIC Elite PLATINUM MST-6013D Manual De Instrucciones Y Recipes página 12

RECIPES (CONT.)
BAKED STUFFED APPLES
6 medium red tart apples
1/4 C. raisins
1/4 C. butter
3 Tbsp. orange juice concentrate
1. Wash and core the apples; DO NOT peel them. Butter the ceramic pot first, then place
apples standing up in liner.
2. Fill the open spaces of the liner with the brown sugar, raisins and orange peel. Top
with butter.
3. Place the ceramic pot in the slow cooker. Pour in the hot water. Sprinkle the orange
juice concentrate over the apples.
4. Lock lid; cook on LOW heat setting for 3 - 5 hours or until apples are tender.
PIÑA COLADA BREAD PUDDING
1 lb. French bread loaves, cut
6 oz. pineapple juice
1/2 C. cream of coconut
3 eggs
1 C. raisins
1 t. lemon peel; grated
1. Cut bread into 1-inch cubes; set aside. In blender or food processor, fitted with a
metal blade, combine 1/2 of the following ingredients; drink mix, pineapple juice,
evaporated milk, cream of coconut, and banana slices.
2. Process until pureed; pour puree into a 6-cup bowl. Puree remaining 1/2 of liquid
ingredients and banana slices as well as eggs and liqueur, if desired.
3. Combine both purees; set aside. Combine raisins and crushed pineapple (and the
juice); set aside. Place about 2/3 of bread cubes in ceramic pot, sprinkle with 1/2 t.
grated lemon peel and spread 1 cup of the raisin-pineapple mixture over bread in slow
cooker. Top with remaining bread cubes, then with remaining 1/2 t. lemon peel and
raisin-pineapple mixture. Pour pureed ingredients into ceramic pot and place into slow
cooker.
4. Lock lid; cook on LOW heat setting for 6 hours. Spread pudding into 8 or 10 dessert
dishes and serve hot. Garnish with fresh mint sprigs.
1 C. light brown sugar
1 Tbsp. orange peel
2 C. very hot water
10 oz. frozen piña colada drink mix
12 oz. evaporated milk
2 large bananas; sliced
1/4 C. light rum
8 oz. pineapple; crushed w/juice
fresh mint sprigs
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RECIPES (CONT.)
BLUEBERRY BUMP CAKE___________________________________
1 21 oz. can blueberry pie filling
1/2 C. butter
1. Place pie filling in the ceramic pot and place into slow cooker..
2. Combine dry cake mix and butter, sprinkle over filling.
3. Sprinkle the walnuts on top of that.
4. Lock lid; cook on LOW heat setting for 2 - 3 hours.
5. Serve warm in bowls and top with whipped cream or vanilla ice cream.
.
1 package yellow cake mix
1/2 C. chopped walnuts
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