Hamilton Beach 33260 Mode D'emploi page 13

840126500 Ev03 7/6/04
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
Combine all ingredients in cooking vessel. Cover and cook: Low – 5 hours OR
High – 3 1 ⁄ hours. Makes about 6 quarts (5.7 L).
2
Wild Berry Cobbler
4 pounds (1.8 L) berries, fresh
2 cups (500 ml) sugar
⁄ cup (125 ml) quick-cooking tapioca
1
2
1 ⁄ cup (125 ml) butter, melted
2
1 ⁄ cup (125 ml) sugar
2
Combine berries, 2 cups (500 ml) sugar, and tapioca in cooking vessel. For biscuit
topping: mix butter,
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 ⁄ cup (125 ml) blackberry-flavored brandy, or other fruit-flavored brandy
2
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.
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1 ⁄ cup (125 ml) sugar, baking powder, salt, flour, and milk in a
2
1 ⁄ teaspoon (2.5 ml) salt
2
1 tablespoon (15 ml) vanilla
1 ⁄ cup (125 ml) butter, melted
2
2 cups (500 ml) raisins
1 ⁄ cup (125 ml) whiskey, optional
2
4 teaspoons (20 ml) baking powder
1 teaspoon (5 ml) salt
3 cups (750 ml) flour
2 cups (500 ml) milk
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