Chocolate Pecan Cheesecake
Phyllis Stanley /
“Healthy Recipes” Cookbook
1 8 oz pkg milk chocolate chips
1 16 oz cream cheese (softened)
1 cup chopped pecans
1
1
/
2
Tbsp unsweetened cocoa powder
1
1
/
2
cups water
Melt chocolate chips. Lightly oil an 8-inch springform pan. Cut a circle of
parchment paper to fit the bottom of the pan. Fill with a graham cracker
crust, if desired.
In Bosch with whisks mix cream cheese. Add melted chocolate chips,
pecans, heavy cream, vanilla, sugar, eggs and cocoa powder. Pour mixture
into springform pan. Cover entire pan with foil, sealing sides well. Place
springform pan on trivet in pressure cooker. Pour in 1
1
/
2
cup water and
bring to a boil. Close lid. Set to pressure regulator to position 2. Bring up
to pressure and then reduce heat to stabilize pressure for 45-50 minutes
Remove from heat, allow pressure to release naturally.
Remove from pan and refrigerate for 8 hours before serving.
Baked Apples
Phyllis Stanley /
“Healthy Recipes” Cookbook
4 medium apples (Rome beauty or your favorite cooking apple)
3 Tbsp soft butter
4 Tbsp brown sugar
1 Tbsp flour
1 tsp cinnamon
Core and pare an inch strip of skin around tops of apples. To make sweet
filling, use a pastry blender or fork to mix the soft butter, brown sugar,
flour and cinnamon. Place each apple individually on a square of aluminum
foil and fill each with
1
/
4
of the crumb mixture. Gather up foil around each
apple. Place apples on trivet in pressure cooker. Pour 1 cup water around
apples. Bring to boil. Place on pressure lid and set pressure regulator to
position 2. When pressure is reached, lower heat and cook for 10 minutes.
Remove from heat and release pressure naturally or run under cold water.
Serve in individual bowls with a dollop of cinnamon sauce (below) or
vanilla ice cream and a gingersnap cookie.
Another option: Fill apple with mixture of granola and chopped dates.
Cinnamon Sour Cream Sauce
Mix: 1 cup sour cream
1 Tbsp pure maple syrup
1
/
2
tsp ground cinnamon
Chill until serving time.
1
/
8
tsp nutmeg
20
R E C I P E S
1 cup heavy cream
1 tsp vanilla
2
/
3
cup sugar
2 large eggs
