Hamilton Beach 33260 Use & Care - Page 13
Desserts
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840126500 Ev03 7/6/04 3:27 PM Page 13 Desserts New Orleans Bread Pudding 16 cups (4 L) bread cubes, diced 10 cups (2.5 L) milk, scalded 8 eggs, beaten 3 cups (750 ml) sugar 2 teaspoons (10 ml) cinnamon 1 teaspoon (5 ml) nutmeg 1⁄2 teaspoon (2.5 ml) salt 1 tablespoon (15 ml) vanilla 1⁄2 cup (125 ml) butter, melted 2 cups (500 ml) raisins 1⁄2 cup (125 ml) whiskey, optional Combine all ingredients in cooking vessel. Cover and cook: Low - 5 hours OR High - 31⁄2 hours. Makes about 6 quarts (5.7 L). Wild Berry Cobbler 4 pounds (1.8 L) berries, fresh 2 cups (500 ml) sugar 1⁄2 cup (125 ml) quick-cooking tapioca 1⁄2 cup (125 ml) butter, melted 1⁄2 cup (125 ml) sugar 4 teaspoons (20 ml) baking powder 1 teaspoon (5 ml) salt 3 cups (750 ml) flour 2 cups (500 ml) milk Combine berries, 2 cups (500 ml) sugar, and tapioca in cooking vessel. For biscuit topping: mix butter, 1⁄2 cup (125 ml) sugar, baking powder, salt, flour, and milk in a bowl. Drop spoonfuls of biscuit on top of fruit. Bake at 350ºF in conventional oven for 60 to 75 minutes. Makes about 16 servings. Chocolate Fondue 2 8-ounce/225 g boxes semi-sweet baking chocolate 2 8-ounce/225 g boxes unsweetened baking chocolate 2 6-ounce/170 g boxes white baking chocolate 2 14-ounce/400 g cans sweetened condensed milk, not evaporated 2 cups (500 ml) milk 1⁄2 cup (125 ml) blackberry-flavored brandy, or other fruit-flavored brandy Suggested foods for dipping: Strawberries, pineapple chunks, banana chunks, cake cubes, marshmallows, and cookies. Combine all fondue ingredients in the cooking vessel. Stir well. Cover and cook on High for 45 minutes* to 1 hour 15 minutes or until melted. Stir well after 45 minutes. Turn Control Knob to Low. Serve immediately or keep warm as desired. Refrigerate leftovers and use as chocolate sauce. Recipe can be doubled. Makes: about 1 or 2 quarts. *Only the High setting is recommended for this recipe. 13