MAXI-MATIC Elite GOURMET MST-350X Manual De Instrucciones página 15

Fill the core cavities with the brown sugar, raisins and orange peel. Top with butter.
Place the pan in the slow cooker. Pour the hot water around the pan. Sprinkle the
orange juice concentrate over the apples.
Cover the cooker and cook on low for 3 - 5 hours or until apples are tender.
PIÑA COLADA BREAD PUDDING
1 lb. loaf French bread
6 oz. pineapple juice
1/2 C. cream of coconut
3 eggs
1 C. raisins
1 t. lemon peel; grated
With a sharp knife, peel crust from bread; discard crust or make into bread crumbs for
use in another recipe. Cut bread into 1-inch cubes; set aside. In blender or food
processor, fitted with a metal blade, combine 1/2 of the following ingredients; drink
mix, pineapple juice, evaporated milk, cream of coconut, and banana slices.
Process until pureed; pour puree into a 6-cup bowl. Puree remaining 1/2 of liquid
ingredients and banana slices as well as eggs and liqueur, if desired.
Combine both purees; set aside. Combine raisins and crushed pineapple (and the
juice); set aside. Place about 2/3 of bread cubes in slow cooker, sprinkle with 1/2 t.
grated lemon peel and spread 1 cup of the raisin-pineapple mixture over bread in slow
cooker. Top with remaining bread cubes, then with remaining 1/2 t. lemon peel and
raisin-pineapple mixture. Pour pureed ingredients into slow-cooker.
Cover and cook on LOW 6 hours. Spread pudding into 8 or 10 dessert dishes and serve
hot. Garnish with fresh mint sprigs.
BLUEBERRY BUMP CAKE
1 21 oz. can blueberry pie filling
1 package yellow cake mix
1/2 C. butter
1/2 C. chopped walnuts
Place pie filling in the slow cooker. Combine dry cake mix and butter, sprinkle over
filling. Sprinkle the walnuts on top of that. Cover and cook on low for 2 - 3 hours.
Serve warm in bowls.
Top with whipped cream or vanilla ice cream.
RECIPES
10 oz. frozen piña colada drink mix
12 oz. evaporated milk
2 large bananas; sliced
1/4 C. light rum
8 oz. pineapple; crushed w/juice
fresh mint sprigs