The Pampered Chef MAGIC POT, Рецепты

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“MAGIC POT” DEEP COVERED BAKER RECIPE BOOK
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(Note: Here is where you can substitute the ½ jar Smucker’s Caramel Ice Cream Topping.) Place caramels and remaining 1 Tbsp. milk
in Large Micro ‐ Cooker. Microwave, covered, on HIGH, 1 ‐ 2 minutes or until melted and smooth, stirring after each 30 second
interval. Set aside ¼ cup of the caramel mixture.
To assemble bread pudding, place half the bread mixture into baker. Top with half of the apples and the caramel. Top with
remaining bread mixture and apples. Cover baker and microwave on high 15 ‐ 16 minutes or until Pocket Thermometer registers 155
degrees in center; let stand covered, 10 minutes in microwave. (Temperature will rise to at least 160 degrees.) Uncover baker and
drizzle with reserved caramel. Coarsely chop pecans using Chef’s Knife (or Food Chopper); sprinkle over bread pudding. Serve
immediately.
GINGERED APPLE AND PEACH CRISP
Filling:
4 medium Granny Smith apples
1 (15.25 oz) can slice peaches in heavy syrup, drained and
chopped (reserving juice)
1 Tbs cornstarch
Streusel:
1 1/4 cups vanilla wafers, chopped (approximately 32 wafers)
1/3 cup flour
1/2 cup whole unblanched almonds, chopped
1/2 tsp ground ginger
1/2 cup quick or old ‐ fashioned oats
1/2 cup butter or margarine, melted
1/2 cup packed brown sugar
Vanilla ice cream or whipped topping (optional)
For filling, peel, core and slice apples using Apple Peeler/Corer/Slicer. Cut apple slices in quarters; arrange in bottom of Deep
Covered Baker. Drain peaches, reserving 1/2 cup of syrup; set aside. Coarsely chop peaches using Food Chopper; sprinkle over
apples in Baker. Add cornstarch to reserved syrup; whisk using Mini ‐ Whipper. Pour over peaches and apples. For streusel, chop
vanilla wafers and almonds using Food Chopper. In Classic Batter Bowl, combine vanilla wafers, almonds, oats, brown sugar, flour
and ground ginger. Place butter in Small Micro ‐ Cooker; microwave on HIGH 30 ‐ 45 seconds or until melted. Add melted butter to
ingredients in Batter Bowl; mix well. Sprinkle mixture evenly over peaches and apples. Microwave on HIGH 12 ‐ 15 minutes or until
apples are tender; turning dish after 6 minutes. Serve warm with ice cream or whipped topping, if desired. Makes 10 servings.
LEMON SUNSHINE CAKE
Lemon cake mix (plus ingredients on box to make cake)
1 can lemon pie filling
Cool whip for topping,
Lemon Sprinkles
Pour prepared cake batter in oiled Deep Covered Baker, top with lemon pie filling. Bake in microwave for 11 ‐ 15 minutes (when top
of cake is done). Top with Lemon Sprinkles before serving.
MEXICAN CHOCOLATE CAKE
¼ cup almonds
3 eggs
1 container (16 ounces) sour cream
1 package devil's food cake mix
6 ounces miniature semi sweet chocolate chips
2 teaspoons Korintje Cinnamon
1 tablespoon sugar
1 container (8 ounces) whipped topping
Lightly spray Deep Covered Baker with vegetable oil using Kitchen Spritzer. Chop almonds using Food Chopper; set aside. In Classic
Batter Bowl, whisk eggs and sour cream using Stainless Steel Whisk until smooth. Add cake mix, almonds, half of the chocolate
chips and 1 ½ teaspoons of the Cinnamon; mix until smooth using Mix 'N Scraper®. Spoon batter into pan, spreading evenly.
Microwave cake on HIGH 11 ‐ 14 minutes or until Cake Tester inserted in center comes out clean. (Cake will be slightly moist on top
near center). Remove to Nonstick Cooling Rack; let stand 10 minutes. Loosen cake from sides of pan; invert onto serving plate. Cool
20 minutes. Combine sugar and remaining Cinnamon in Flour/Sugar Shaker; sprinkle over cake. Place remaining chocolate chips