The Pampered Chef MAGIC POT, Recipes

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“MAGIC POT” DEEP COVERED BAKER RECIPE BOOK
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Spoon apple mixture into Deep Covered Baker. Microwave on High 14 ‐ 16 minutes or until apples are tender, turning baker after 8
minutes. Sprinkle with topping. Continue microwaving 2 minutes. Let stand 15 minutes. Serve with vanilla ice cream, if desired.
APPLE CRISP VARIATIONS
4 ‐ 6 Granny Smith apples
8 graham crackers (2 1/2 x 5 inches), finely chopped
¾ cup packed brown sugar
½ cup all ‐ purpose flour
½ cup quick or old ‐ fashioned oats
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ cup butter or margarine, melted
Whipped cream or ice cream (optional)
Peel, core and slice apples using Apple Peeler/Corer/Slicer. Cut apples in half; place in Deep Covered Baker. Finely chop graham
crackers using Food Chopper; place in Classic Batter Bowl. Add brown sugar, flour, oats, cinnamon and nutmeg; mix well. Place
butter in Small Micro ‐ Cooker®; microwave on HIGH 1 minute or until melted. Add butter; mix well.
Sprinkle graham cracker mixture evenly over apples. Microwave on HIGH 12 ‐ 15 minutes or until apples are tender. Cool slightly;
serve warm topped with whipped cream or ice cream, if desired.
VARIATION
10 small Granny Smith apples
2 packages (9 oz. each) yellow cake mix or 1 (18 ‐ 21 ounce
cake mix)
4 tablespoons sugar
2 tablespoons ground cinnamon
1 stick margarine or butter
1 cup walnuts or pecans (whole but out of the shell)
Peel, core, and slice apples using Apple
Peeler/Corer/Slicer. Cut apples in half using 3” Paring Knife. Place apples in Deep Covered
Baker. Mix cake mix, sugar, and cinnamon in Classic Batter Bowl with Pastry Blender. Chop nuts with Food Chopper and add in to dry
ingredients. Melt margarine in Small Micro ‐ Cooker in microwave. Stir in to dry mixture until crumbly. Sprinkle evenly over apples.
Microwave for 12 ‐ 13 minutes. Serve warm with ice cream, if desired.
AUTUMN APPLE ‐ CHERRY CRISP
½ cup (125 mL) butter (1 stick)
½ cup (125 mL) blanched slivered almonds
1 pkg (17.5 oz/496 g) oatmeal cookie mix
1 tbsp (15 mL) Cinnamon Plus® Spice Blend
5 large Granny Smith apples, peeled
1 orange
1 tbsp (15 mL) cornstarch
¼ cup (50 mL) sugar
1 can (30 oz) cherry pie filling (3 ⅓ cups/825 mL)
1 qt. (1 L) vanilla ice cream (optional)
Place butter into Small Micro ‐ Cooker® ; microwave, covered, on HIGH 30 ‐ 60 seconds or until melted, stirring every 30 seconds.
Coarsely chop almonds using Food Chopper . Place almonds, cookie mix and spice blend into Deep Covered Baker . Add butter and
mix until moistened using Classic Scraper . Microwave, covered, on HIGH 5 ‐ 7 minutes or until mixture sizzles and begins to brown,
stirring once. Spread crisp mixture over Parchment Paper ; cool completely.
Meanwhile, cut apples into wedges using Apple Wedger . Cut wedges in half crosswise using Santoku Knife . Juice orange using
Juicer to measure 2 tbsp (30 mL) juice. Combine apples, juice, cornstarch and sugar in Stainless (4 ‐ qt./4 ‐ L) Mixing Bowl ; mix well
using Small Mix ‘N Scraper® . Add apple mixture to baker. Microwave, covered, on HIGH 6 ‐ 8 minutes or until apples begin to soften.
Stir in pie filling; cook 7 ‐ 9 minutes or until mixture thickens and apples are cooked through.
3. Remove baker from microwave. Carefully remove lid. Sprinkle crisp mixture over fruit; let stand, covered, 5 ‐ 10 minutes. Serve
with ice cream, if desired.