Hamilton Beach 70450 Use & Care - Page 12
Baked Pineapple Bread Pudding, Apple Crisp - 8 cup food processor
UPC - 040094704507
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840122301 ENv02.qxd:840122300 Ev03.qxd 1/19/10 3:58 PM Page 12 Baked Pineapple Bread Pudding 12 slices of white bread, torn into strips to fit food chute 20-ounce (565-g) can pineapple chunks, drained 2 eggs 1 cup (250 ml) half 'n half cream 1 teaspoon (5 ml) vanilla 1 tablespoon (15 ml) melted butter or margarine 11⁄2 cups (375 ml) sugar 3 pineapple slices, drained Insert chopping/mixing blade into food processor bowl and, with processor running, drop bread through food chute to make soft breadcrumbs. Pour into a greased 2-quart (2-L) casserole dish. Place pineapple chunks in food processor bowl with chopping/mixing blade. Process pineapple for 20 seconds. Add eggs, cream, vanilla, melted butter or margarine, and sugar. Process until mixed. Pour pineapple mixture over soft breadcrumbs. Garnish with three pineapple rings overlapping in center. Bake at 350ºF (180ºC) for 1 hour or until golden. Makes 8 servings. Apple Crisp 6 large Golden Delicious apples, peeled and cored and cut to fit in food chute (6 cups [1.5 L] sliced) 1 tablespoon (15 ml) lemon juice 1⁄2 cup (125 ml) sugar 1 tablespoon (15 ml) flour 1 teaspoon (5 ml) cinnamon 1⁄4 teaspoon (1.25 ml) nutmeg Topping: 1⁄2 cup (125 ml) butter, melted 1 cup (250 ml) flour 1 cup (250 ml) sugar 1 teaspoon (5 ml) cinnamon Using slicer/shredder disc, slicing side up, slice apples. Put apples in a large bowl. Drizzle lemon juice over apples. Sprinkle apples with sugar, flour, cinnamon, and nutmeg. Stir to mix; then put apples in ungreased 2-quart (2-L) baking dish. Using chopping/mixing blade, place topping ingredients in work bowl and pulse until mixed. Crumble topping over apples. Bake at 375ºF (190ºC) for 30 minutes. Serve topped with vanilla ice cream. Makes 6 servings. 12