Nostalgia Products LIVING COLLECTION TSC250 Serie Instrucciones Y Recetas página 14

BERRY COBBLER
• 10 oz. Frozen
Strawberries
• 10 oz. Frozen
Blueberries
• 10 oz. Frozen
Raspberries
• ½ Cup Sugar
• ½ Cup Biscuit Mix
Topping:
• 2¼ Cups Biscuit Mix
• ½ Cup Sugar
(separated into 2
separate servings
of ¼ Cup each)
• ½ Cup Milk
• 2 Teaspoons Ground
Cinnamon
RICE PUDDING
• 1 Cup Uncooked,
Short Grain
White Rice
• 1 Cup White Sugar
• 24 Ounces
Evaporated Milk
• 1 Teaspoon Vanilla
• 1 Cinamon Stick
• 1 Teaspoon
Ground Nutmeg
Spray the insert of a slow cooker with
nonstick cooking spray.
In a large mixing bowl, toss together all the
frozen fruit, sugar and ½ cup baking mix.
Transfer the fruit to the slow cooker.
In another large mixing bowl, stir together
2¼ cups baking mix, ¼ cup sugar, melted
butter and milk with a wooden spoon.
Using your hands, drop spoonfuls of dough
on top of the fruit in the slow cooker.
In a small mixing bowl, stir together the remaining ¼ cup
sugar and ground cinnamon. Sprinkle the cinnamon sugar
on top of the dough and place the lid on the slow cooker.
Slow cook on High setting for 3 to 4 hours until the
topping has puffed and the fruit is bubbling.
Serve warm with whipped cream or ice cream.
Put all ingredients (rice, sugar, evaporated milk, vanilla,
cinnamon stick, and nutmeg) into a ceramic cooking pot.
Cover, and cook on Low setting for 4
hours, stirring every 30 minutes.
Add another cup of water or milk and cook on
High setting for an additional 1½ hours.
Remove cinnamon stick and serve warm.
Yield: 8 Servings
12