Black & Decker B2005 - Manuel (Page 31)

31
Desserts
1. Peel, core and finely slice apples. Transfer apple slices to Baking
Pan. Sprinkle with lemon juice.
2. Insert Baking Pan securely into unit. Cover top of Baking Pan
with small piece of aluminum foil; close lid.
3. Select DESSERTS setting and push the Start button.
There will be a 5-minute preheat delay before mixing begins.
4. Combine remaining ingredients in medium mixing bowl; mix
well and set aside.
5. After about 14 minutes, the “Add Ingredient/Stir” signal will
sound. Open lid and remove and discard aluminum foil. With a
rubber spatula, stir down apples from sides of Baking Pan and
sprinkle oat topping mixture evenly over the apples. Close lid.
6. The Complete Signal will sound when the dessert is done.
7. Using a pot holder, remove Baking Pan from the unit.
8. Serve warm from Baking Pan, topped with vanilla ice cream, if
desired.
Time: 1:39 hours
Makes: About 6 servings
APPLE CRISP
6 medium cooking apples
1 teaspoons lemon juice
1/2 cup packed brown sugar
1/2 cup all-purpose flour
1/3 cup quick cooking oats
6 tablespoons butter or margarine, softened
1. Combine all ingredients in Baking Pan.
2. Insert Baking Pan securely into unit; close lid.
3. Select DESSERTS setting and push the Start button.
There will be a 5-minute preheat delay before mixing begins.
4. The Complete Signal will sound when the dessert is done.
5. Using a pot holder, remove Baking Pan from the unit.
6. Serve warm from Baking Pan or chilled with light cream,
if desired.
Time: 1:39 hours
Makes: About 6 servings
RICE PUDDING
3 eggs, slightly beaten
1-3/4 cups milk
1-1/2 cups cooked rice
1/2 cup sugar
1/2 cup raisins (optional)
1 teaspoon vanilla
1 teaspoon cinnamon
1. Combine strawberries, blueberries, raspberries, 1/4 cup sugar, corn-
starch, lemon juice and lemon zest into Baking Pan. Stir to combine.
2. Insert Baking Pan securely into unit; close lid.
3. Select DESSERTS setting and push the Start button.
There will be a 5-minute preheat delay before mixing begins.
4. In a medium mixing bowl, combine flour, baking powder, and
1 tablespoon sugar. Cut the shortening or butter into the flour mixture
with a pastry blender, two knives, or your fingertips until the mixture
resembles coarse crumbs.
5. Lightly beat the egg and milk together, then slowly stir this into the
flour mixture. Knead lightly, sprinkling in more flour, if necessary, to
form a smooth, not sticky, dough.
6. When the “Add Ingredient” signal sounds prior to the bake cycle, break
off portions of the dough and place them on top of the fruit, pressing
slightly and flattening the dough. Cover the entire surface with the
dough pieces to give a “cobbled” effect. Sprinkle the remaining 1 table-
spoon sugar over the dough. Close lid.
7. The Complete Signal will sound when the dessert is done.
8. Using a pot holder, remove Baking Pan from the unit.
9. Serve warm from Baking Pan, topped with vanilla ice cream,
if desired.
Time: 1:39 hours Makes: About 4-6 servings
BERRY BERRY COBBLER
1 pint/454 g strawberries, rinsed, draind, hulled,
and quartered
1/2 pint/228 g blueberries, rinsed and drained
1/2 pint/227 g raspberries, rinsed and drained
1/4 cup sugar, divided
+ 2 tablespoons
2 teaspoons
cornstarch
1-1/2 teaspoons fresh lemon juice
Finely grated zest of 1/4 lemon
1 cup
all-purpose flour
1-1/2 teaspoons baking powder
2 tablespoons butter
1 egg
2 tablespoons milk