The Everything Pressure Cooker Cookbook (26 page)

Read The Everything Pressure Cooker Cookbook Online

Authors: Pamela Rice Hahn

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BOOK: The Everything Pressure Cooker Cookbook

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Peanut Butter and Fudge Cheesecake

Adults and kids alike love peanut butter and chocolate, so this dessert will be a hit with everyone. Serve with a dollop of whipped cream if desired.

INGREDIENTS | SERVES 8

1 cup toasted, unsalted peanuts

½ cup vanilla wafers

1 tablespoon cocoa

3 tablespoons butter, melted

1 cup peanut butter

2 8-ounce packages cream cheese, softened

½ cup light brown sugar, packed

½ cup powdered sugar, sifted

2 tablespoons cornstarch

2 large eggs

¼ cup sour cream

1 12-ounce package semisweet chocolate chips

2 cups water

Add the peanuts, vanilla wafers, and cocoa to a food processor. Pulse to grind the peanuts and turn the vanilla wafers into crumbs. Add the butter. Pulse to mix.
Press into the bottom of a 7-inch springform pan. Set aside. Wipe out the food processor.
Add the peanut butter, cream cheese, and brown sugar to the food processor. Process until smooth.
Add the powdered sugar and cornstarch to a small bowl; stir to mix well. Add to the food processor with the eggs and sour cream. Process until smooth.
Remove the lid and stir in the chocolate chips. Transfer the batter to the springform pan.
Wrap the base of the springform pan with heavy-duty aluminum foil. Tear off a 25-inch-long piece of heavy-duty aluminum foil and treat one side of one 8-inch end of the foil with nonstick spray. Place the nonstick spray-treated side of the foil over the top of the springform pan and then wrap the remaining foil under and then over the pan again; crimp to seal.
Pour the water and place the rack into the pressure cooker. Crisscross long, doubled strips of foil over the rack to create handles to use later to remove the pan.
Place the springform pan on the rack over the foil strips. Lock the lid into place and bring to high pressure; maintain pressure for 22 minutes.
Remove from heat and allow pressure to release naturally. Remove the lid. Lift the pan from the pressure cooker and place it on a wire rack. Allow to cool slightly. Refrigerate at least 4 hours before serving.

Coconut Custard

This dessert is delicious as is, but it's also great when combined with other flavors, too. You can serve it topped with some hot fudge or with fresh fruit.

INGREDIENTS | SERVES 8

1 cup milk

1 14-ounce can coconut milk

1 10-ounce can sweetened condensed milk

½ teaspoon vanilla

3 eggs

3 egg yolks

2 cups water

Add the milk, coconut milk, and sweetened condensed milk to a saucepan. Heat it over medium heat until it's steaming and begins to reach a low boil.
Stir in the vanilla. In a separate bowl whisk the eggs together with the egg yolks.
Whisk a couple of tablespoons of the milk mixture into the eggs and then stir the eggs into the milk mixture.
Reduce heat to low; cook and stir for 4 minutes or until the mixture begins to thicken.
Treat a 6-cup soufflé dish with nonstick spray. Pour the heated custard into the treated dish.
Cover the dish with a piece of heavy-duty aluminum foil; crimp the edges to form a seal around the dish.
Pour the water and place the rack into the pressure cooker. Crisscross long, doubled strips of foil over the rack to create handles to use later to remove the pan.
Place the pan on the rack over the foil strips. Lock the lid into place and bring to high pressure; maintain pressure for 30 minutes.
Remove from heat and allow pressure to release naturally for 30 minutes. Quick-release any remaining pressure. Remove the lid.
Lift the pan from the pressure cooker and place it on a cooling rack. Once the custard has cooled, remove the foil. Use a paper towel to dab any moisture that may have formed on the surface of the custard. Cover the dish with plastic wrap and refrigerate until ready to serve.

Glazed Lemon Poppy Seed Cake

Make this cake ahead of time. The flavor improves if you wrap it in plastic wrap and store it for a day or two before you serve it.

INGREDIENTS | SERVES 8

½ cup butter, softened

1 cup sugar

2 eggs, separated

1 teaspoon vanilla

2 lemons

1¼ cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

¼ teaspoon salt

2/3 cup whole milk

1/3 cup poppy seeds

2 cups water

½ cup powdered sugar, sifted

Add the butter and sugar to a mixing bowl; beat until light and fluffy. Beat in the egg yolks, vanilla, grated zest from 1 lemon, and juice from 1 lemon.
Mix together the flour, baking soda, baking powder, and salt. Add the flour and milk in 3 batches to the butter mixture, mixing after each addition. Stir in the poppy seeds.
Add the egg whites to a chilled bowl. Whisk or beat until stiff. Fold the egg whites into the poppy seed batter.
Treat a 4-cup soufflé dish or Bundt pan with nonstick spray. Transfer the batter to the pan.
Treat a 15-inch square of heavy-duty aluminum foil with nonstick spray. Place the foil, treated side down, over the pan; crimp around the edges to seal.
Pour the water and place the rack into the pressure cooker. Crisscross long, doubled strips of foil over the rack to create handles to use later to remove the pan.
Place the pan on the rack over the foil strips. Lock the lid into place and bring to low pressure; maintain pressure for 40 minutes.
Remove from heat and allow pressure to release naturally. Remove the lid. Lift the pan from the pressure cooker and place it on a cooling rack. Remove foil cover.
To make the glaze, whisk the juice and grated zest from the remaining lemon together with the powdered sugar. Transfer the cake to a serving platter and drizzle the glaze over the top.

Date Pudding

This is a rich, decadent dessert in the tradition of an English sticky toffee pudding. You can double the number of servings if you layer the pudding in parfait glasses with caramel sauce, chopped toasted pecans, and whipped cream.

INGREDIENTS | SERVES 8

2½ cups dates, pitted and snipped

1½ teaspoons baking soda

12/3 cups boiling water

2 cups dark brown sugar, packed

½ cup butter, softened

3 large eggs

2 teaspoons vanilla

3½ cups all-purpose or cake flour

4 teaspoons baking powder

Pinch salt

Quick Caramel Sauce

Add 1½ cups packed brown sugar, ½ cup butter, and 3 cups of heavy cream to a saucepan over medium heat. Bring to a boil, stirring constantly. Reduce heat and maintain a simmer for 6 minutes, continuing to stir. Refrigerate leftovers in a covered container for 2 weeks, or until the expiration date given on the heavy cream container.

Add the dates to a mixing bowl and toss them together with the baking soda. Pour the boiling water over the dates. Set aside.
Add the brown sugar and butter to a food processor.
Process to cream them together and then continue to process while you add the eggs and vanilla.
Use a spatula to scrape the brown sugar mixture into the bowl with the dates. Stir to mix.
Add the flour, baking powder, and salt to a bowl; stir to mix. Fold into the date and brown sugar mixture.
Wrap the base of a 7- or 8-inch springform pan with heavy-duty aluminum foil. Treat the pan with nonstick spray.
Press the batter into the springform pan. Tear off a 25 inch-long piece of heavy-duty aluminum foil and treat one side of one 8-inch end of the foil with nonstick spray. Place the treated side of the foil over the top of the springform pan and then wrap the remaining foil under and then over the pan again; crimp to seal.
Pour the water and place the rack into the pressure cooker. Crisscross long, doubled strips of foil over the rack to create handles to use later to remove the pan.
Place the springform pan on the rack over the foil strips. Lock the lid into place and bring to low pressure; maintain pressure for 50 minutes.
Remove from heat and allow pressure to release naturally. Remove the lid. Lift the pan from the pressure cooker and place it on a cooling rack.

Piña Colada Bread Pudding

If desired, you can add 1 tablespoon butter and 2 tablespoons brown sugar to the juice drained from the pineapple. Simmer and stir over medium-low heat until it thickens and then serve over the bread pudding.

INGREDIENTS | SERVES 8

1 16-ounce can cream of coconut

½ cup heavy cream

½ cup whole milk

3 large eggs

½ cup butter, melted

fl cup sugar

1½ teaspoons rum flavoring

¼ teaspoon ground nutmeg

1 20-ounce can pineapple chunks, drained

1¼ cups coconut

8 cups French bread, torn into 2-inch cubes

1½ cups water

Add the cream of coconut, cream, milk, eggs, butter, sugar, rum flavoring, and nutmeg to a large bowl.
Whisk to mix thoroughly. Stir in the drained pineapple and coconut. Fold in the bread cubes.
Treat a 5-cup soufflé dish with nonstick spray. Transfer the bread pudding mixture into the dish. Pour in the water and place the rack into the pressure cooker.
Crisscross long, doubled strips of foil over the rack to create handles to use later to remove the pan.
Treat one side of a 15-inch-square piece of heavy-duty aluminum foil with nonstick spray.
Lay the foil, treated side down, over the soufflé dish and crimp the edges to seal.
Tear off another piece of heavy-duty foil to completely wrap the soufflé dish to ensure the seal. Place over the crisscrossed pieces of foil.
Lock the lid into place and bring to high pressure; maintain pressure for 12 minutes. Remove pressure cooker from heat, quick-release pressure, and remove lid.
Remove pan from the pressure cooker, uncover, and place on a wire rack to cool. Serve warm, at room temperature, or chilled.

Tapioca Pudding

Add another dimension to this dish by combining it with other flavors. You can stir in some toasted pecans, chocolate chips, or coconut. Top it off by serving with a dollop of whipped cream.

Ingredients | SERVES 4

½ cup small pearl tapioca

1fl cups water

1/3 cup sugar

1 tablespoon butter

2 large eggs

1/8 teaspoon salt

1½ cups milk

1 cup heavy cream

1 teaspoon vanilla

Combine the tapioca and flcup water in a small bowl; cover and let soak overnight.
Add the sugar, butter, eggs, and salt to a bowl; beat until smooth. Stir in the milk, cream, and vanilla. Drain the tapioca and stir into the milk mixture.
Treat a 1-quart stainless steel bowl with nonstick spray. Pour the tapioca mixture into the bowl. Cover the bowl tightly with heavy-duty aluminum foil.
Pour the remaining cup of water into the pressure cooker and add the rack. Crisscross long, doubled strips of foil over the rack to create handles to use later to remove the pan.
Center the covered pan holding the tapioca mixture on the foil strips on the rack.
Lock the lid into place and bring to low pressure; maintain pressure for 12 minutes. Remove the pressure cooker from the heat, quick-release the pressure, and remove the lid.
Lift the pudding out of the pressure cooker. Let rest for 15 minutes and then remove the foil cover. Stir. Taste for flavor and add more vanilla if desired. Chill until ready to serve.

Steamed Dessert Bread

Serve this dessert bread with sweetened cream cheese or butter. Toast leftovers by placing slices on the oven rack or a cookie sheet in a 350°F oven for 5 minutes.

INGREDIENTS | SERVES 8

½ cup unbleached all-purpose flour

½ cup stone-ground cornmeal

½ cup whole wheat flour

½ teaspoon baking powder

¼ teaspoon fine salt

¼ teaspoon baking soda

½ cup maple syrup

½ cup buttermilk

1 large egg

butter

2 cups water

Add the flour, cornmeal, whole wheat flour, baking powder, salt, and baking soda to a mixing bowl. Stir to combine.
Add the maple syrup, buttermilk, and egg to another mixing bowl or measuring cup. Whisk to mix and then pour into the flour mixture. Mix until a thick batter is formed.
Butter the inside of a 6-cup heatproof pudding mold or baking pan. Add enough batter to fill the container flfull.
Butter one side of a piece of heavy-duty aluminum foil large enough to cover the top of the baking dish. Place the foil butter side down over the pan and crimp the edges to seal.
Pour the water and place the rack into the pressure cooker. Crisscross long, doubled strips of foil over the rack to create handles to use later to remove the pan.
Place the pan on the rack over the foil strips. Lock the lid into place and bring to low pressure; maintain pressure for 1 hour.
Remove from heat and allow pressure to release naturally. Remove lid. Lift pan from pressure cooker and place on a cooling rack. Remove foil.
Test the bread with a toothpick; if the toothpick comes out wet, place the foil over the pan and return it to the pressure cooker to cook longer. If the bread is done, use a knife to loosen the bread and invert it onto the cooling rack. Serve the bread warm.